QUINOA, BROCCOLI & ASPARAGUS SALAD

A FILLING salad with a gorgeous lemony dressing. It’s also great served with grilled meat or fish. Add extra leaves, such as rocket. Serves 2 Per serving: Cals 362 Protein 15g Fat 18g Fibre 7g Carbs 31g

100g quinoa (ideally a mixture of white, red and black)

100g long-stemmed broccoli, trimmed and each stem cut into three 100g asparagus, stems cut into three 25g toasted flaked almonds FOR THE MINTED YOGHURT DRESSING 50g full-fat live Greek yoghurt 1 tbsp extra-virgin olive oil 1 tbsp finely chopped fresh mint Finely grated zest and juice of ½ lemon Pinch ground cumin THIRD fill a saucepan with water and bring to the boil. Add the quinoa and cook for 12-15 minutes, stirring occasionally. The C-shaped husks will begin to float to the surface when the quinoa is ready. Put the quinoa in a sieve and rinse under cold running water. Drain again, pressing the quinoa with the back of a spoon to remove as much water as possible. Meanwhile, bring a second pan of water to the boil and cook the broccoli and asparagus for 3 minutes. Drain the asparagus and broccoli and rinse with cold water. To make the dressing, combine all the ingredients in a bowl, adding cold water to achieve a pouring consistency. Season. Place the quinoa, broccoli, asparagus and almonds in a bowl and toss together. Drizzle the dressing over the salad to serve.

COOK’S TIP

GRIDDLE the asparagus for a lovely chargrilled flavour. The dressing contains 84 cals per tablespoon. Feel free to add it to a different salad but don’t forget to add the extra calories.

5:2 NON-FAST DAYS

TOSS cubes of feta into the salad and add extra flaked almonds.