Ingredients:
- 4 oz. asparagus
- ½ cup quinoa, prepared
- 8 oz. fresh broccoli
- 1 medium zucchini
- 2 Tbsp. olive oil
- ½ cup frozen peas, thawed
- 3½ oz. mixed salad leaves
- ½ cup almonds, toasted
- 1 small avocado, sliced
- 2 spring onions, sliced thinly
Ingredients for dressing:
- 1/3 cup olive oil
- flesh and zest half a lemon
- ½. basil, mint or both
- 1 oz garlic clove
- To taste salt and pepper
Directions:
- Prepare the quinoa and cool it down completely.
- Divide broccoli into small florets, snap wooden ends off the asparagus and cut zucchini into ¼-inch slices.
- Preheat oven to 425 F.
- Coat vegetables in olive oil and season. Arrange on a large baking tray. Brush zucchini slices with olive oil on both sides, season and arrange on the same tray. Roast for about 8 minutes.
- Take the asparagus off the tray if ready; continue to roast broccoli and zucchini for another 5 to 7 minutes, until cooked through.
- In a blender, using all the dressing ingredients, add the olive oil and then the zest of your lemon. Cut the lemon in half and scoop out flesh. Make sure it does not include the bitter pith or seeds. Blend until smooth; adjust seasoning to taste.
- Arrange all of the salad elements on a large platter, dress with approximately half of the dressing, or more to taste and sprinkle with toasted almonds and crumbled feta.
