Delicious UK - (05)May 2020

Asparagusandquinoa
saladwithpeasand
broadbeans
SERVES4-6.HANDS-ONTIME 15 MIN.
SIMMERING TIME 10 MIN, PLUS COOLING

Asparagusisa spring
vegetableworthfeelinghappy
about.Superfreshspearswill
becrisp,sweetandgenerally
brightineveryway.Thissalad,
withlotsoffreshmintand
parsley,isa greatwaytoserve
suchanelegantstem.Early
broadbeansandpeasmake
sweet additions, too.

MAKE

AHEAD

Makethesaladuptoa day
aheadbutkeepbackthe
freshherbs.Bring
everythingtoroomtemperature,
thenstirinthefreshherbsand an
extra splash of oil to serve.

• 12-16asparagusspears


• 500gbroadbeans,podded


• 150gquinoa,rinsed


• 300gpeas,podded
  if fresh,orfrozen


• 6-8springonions,
  trimmedandsliced into
  1cmpieces


• Smallhandfulchives,
  finelychopped(plus
  chiveflowersto
  garnishif youcan
  findthem)


• Smallhandfuleach
  flatleafparsleyand
  mintleaves,finely
  chopped,plusa few
  wholeleaves
  togarnish


• Handfullovage,leaves
  pickedandfinelychopped,
  plusa fewleftwhole to garnish
  (seeswaps)


• A fewfenneltops(optional)


• Squeeze of lemon

FORTHEDRESSING

• 2 tspdijonmustard


• 2 tbspextra-virginolive oil


• 1 tbspsunfloweroil


• 2 tbspcidervinegar


• 2 tsp unrefined caster sugar

1 Whisktogetheralltheingredients

forthedressing(orputina jarwith

a screw-toplidandshake).Setaside.

2 Cuttheasparagusinto3cmpieces.

If thebroadbeansarebig,it’sworth

droppingtheminboilingwaterfor

1-2minutes,thenpeelingofftheir

leatheryskins.If they’reyoungand

sweet,youwon’tneedtodothis.

3 Putthequinoaina panandcover

withplentyofcoldwater– about

3 timesasmuchwaterasquinoa.

Bringtotheboil,thensimmerfor

about 10 minutesuntiltender.

Drain,thenreturntothepan.

4 Addtheasparagus,broadbeans,

peasandspringonionstothe hot

quinoa and pour over the

dressing.Stireverythingtogether

carefully,thenallowtocooltoroom

temperature,stirringonceortwice

asit cools(seeMakeAhead).Fold

theherbsintothesaladandadd

a squeezeoflemonjuiceandplenty

ofsaltandblackpeppertotaste.

5 Tumblethesaladoutontoa

platterordivideamongindividual

plates.Scatterovera fewtender

herbleaves,chiveflowersandfennel

frondstogarnish,thenserve.

PERSERVING(FOR6)243kcals,

8.8gfat(1.3gsaturated),13.3g

protein,29.4gcarbs(7.4gsugars),

0.2g salt, 12.5g fibre →

EASYSWAPS

Formoreabout

lovageandan

easy-to-find

alternative,see

tipsonthetart

recipe.Youcould

useothergrains

(evenready-

cooked)instead

of quinoa.

what’s good now.

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