Method:

• Wash the asparagus and trim off the tough ends.
• In a large frying pan add 4tbsp of olive oil and add the asparagus.
• Fry over medium heat for approximately 8 minutes, turning the asparagus often so they cook and brown evenly, until the asparagus soften. Season with salt and pepper.
• Heat the pre-cooked quinoa in accordance with the pack instructions or, if you’ve made your own, microwave for two minutes in a microwavable dish covered with a lid or clingfilm.
• Separate the leaves on the salad leaves then wash and dry them.
• Roughly chop the nuts and set aside.
• To serve the salad, first scatter the leaves on a serving platter, spoon the quinoa, over the top then add the asparagus spears and sprinkle with the chopped nuts.
• For the dressing: put the the jam, soy sauce, apple cider vinegar and extra virgin olive oil in a jar or small bowl and shake/mix to emulsify. Add salt and pepper to taste.
• Drizzle over the salad.

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