250g pre-cooked white and black Quinoa Express
1 bunch asparagus
1 trimmed medium fennel bulb
½ tsp Dijon mustard
4 tbsp extra virgin olive oil
½ tsp caster sugar
Mint, leaves picked
50g toasted pine nuts
2 tbsp chives, finely chopped
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.