Asparagus and Goats Cheese Salad with Superberries Dressing

Recipe by Natasha Corrett

Serves 1
30 minutes

Natasha Corrett on this simple and tasty Asparagus Salad:

“Working hard and staying focused really needs the correct nutrition to support you and preparing ahead to have the right food is key. Filling your kitchen and larder with super-boosting foods and powders that you can add to your soups, smoothies and dressings is the easiest way to add in that extra immunity we all need to stay full of energy and vitality. Exercising really helps to boost energy as it raises the serotonin levels in your body which also make you happy. With this in mind eating the right foods before and after a workout is just as important as the workout itself.

This delicious asparagus, goats cheese and Superberries salad has everything you need. Quinoa is a low carbohydrate seed that has slow releasing energy to help sustain energy, balance blood sugar levels and curb those sweet cravings. If you didn’t already know, goats cheese is actually alkaline when digested. If you are vegan you could also add tempeh or tofu or some crushed nuts and seeds to the salad to give you the extra protein you need to help rebuild muscle tissue after a workout.”

Ingredients

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  • 6 asparagus spears
  • 1 tbsp sunflower oil
  • 150g broccoli
  • 1 tsp pink salt
  • 250g cooked quinoa
  • 15g chopped dill
  • 160g goats cheese
  • 1 thinly sliced spring onion
  • 10g pomegranate seeds for garnish
  • Dressing: ½ tsp Bioglan Superfoods Superberries
  • 2 tbsp olive oil
  • ½ tsp pomegranate molasses
  • ½ tsp brown rice vinegar
  • ½ lime juice

Method

Pre-heat oven to 170 deg fan.

Put the asparagus on a baking tray and drizzle with oil and a small pinch of salt. Put into the oven for 10 minutes until soft.

Boil a pan of water with 1 tsp of salt and once at boiling add the broccoli florets to the pan. Leave to cook for 3 minute or until soft. Take out and strain.

Just before you take the asparagus out of the oven put the goats cheese onto a piece of baking paper and put into the oven to melt for 3-4 minutes.

Mix together in a bowl the cooked quinoa, broccoli, chopped dill, and sliced spring onions.

Plate with the melted goats cheese over the top with asparagus and pomegranate seeds.

Make the dressing by mixing all together and drizzle over the top of the salad.

To serve place the quinoa mix onto a plate and over the top lay the melted goats cheese and the asparagus and drizzle the superberries dressing over the top.