Serves 1
15 mins
Easy
This vegetarian version of this whole grain salad can be made vegan by replacing the goats cheese with vegan feta instead.
Western
Summer, Autumn, Spring, Winter
Lunch, Dinner
1.
Microwave the packet of rice and quinoa and add to a mixing bowl.
2.
Steam the asparagus or use a frying pan and water (not oil) for 5-7 minutes until the asparagus is bright green.
3.
Use a mandolin, a large grater or a sharp knife to thinly slice the fennel. Add to the rice.
4.
Add the almond flakes, drizzle olive oil on top and toss the salad together. Once the asparagus is cooked, cut each stalk in 2-3 sections, then in half and add to the rice.
5.
Serve topped with fresh goats cheese, salt and pepper.
Delicious
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