Quinoa salad with asparagus, fennel and watercress

Serves 4


250g cooked quinoa
1 bunch asparagus
1 trimmed medium fennel bulb
Juice ½ lemon
½ tsp Dijon mustard
4 tbsp extra virgin olive oil
½ tsp caster sugar
Sea salt
Black pepper
100g watercress
Mint, leaves picked
50g toasted pine nuts
2 tbsp chives, finely chopped
50g parmesan

Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve.