Ease into the weekend with this simple and tasty bowl of goodness…
For the salad
1 egg, chopped
A handful of samphire
A handful of baby spinach
40g black quinoa
A handful of mixed radishes
For the mustard olive oil dressing
1 tsp Dijon mustard
2 tbsp lime juice or balsamic vinegar
6 tbsp extra virgin olive oil
Plenty of seasoning
FOR THE BLACK QUINOA Cook 40g (11⁄2 oz./1⁄4 cup) black quinoa in plenty of water for 20 minutes, then drain and return to the pan. Cover with a tea towel and the lid and leave to sit for 10 minutes. Add to a mixing bowl.
FOR THE ASPARAGUS & SAMPHIRE Snap off the woody ends of a handful of asparagus spears (about 100g/31⁄2 oz.), chop into 5cm (2 in.) lengths and cut any that are thick in half lengthways. Rinse a good handful of samphire. Blanch the asparagus for 30 seconds in a pan of boiling water, then drain. Heat a pan or wok and add a little butter. Once hot, add the drained asparagus and cook for a couple of minutes before adding the samphire. Cook for a couple of minutes more, then tip into the mixing bowl.
FOR THE CHOPPED EGG & SPINACH Add an egg in its shell to a pan of boiling water and simmer for 9 minutes. Cool under running water, then peel, chop and add to the mixing bowl with a large handful of shredded baby spinach.
FOR THE RADISHES Finely slice a handful of mixed radishes and add to the mixing bowl.
FOR THE MUSTARD OLIVE OIL DRESSING Mix together 1 tsp Dijon mustard and 2 tbsp lime juice or balsamic vinegar, 6 tbsp extra virgin olive oil, and plenty of seasoning. Add 2 tbsp to the ingredients in the mixing bowl and mix through, adding more if needed.
TO ASSEMBLE YOUR BOWL Add the dressed salad to the bowl.