With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day
Prep:20 mins
Serves 4
1 tsp olive oil500g asparagus (2 bunches), ends trimmed if tough and halved if very long3 courgettes (about 500g), thickly sliced2 red onions, halved then cut into chunks150g quinoa4 eggs400g can borlotti beans, drained2 ready-cooked beetroot (about 200g), diced
STEP 1Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn’t need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.STEP 2Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.STEP 3For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.
