Asparagus, red chicory, quinoa and mixed nut salad with plum jam dressing


Photo: Inbal Bar-Oz

Serves: 6




400g asparagus

4 tbsp olive oil

250g red and white quinoa pre-cooked

200g mixed nuts

1 small radicchio bulb

2 long chicory salad bulbs, red/green/a mixture of both

Salt, pepper

For the dressing:

2 tbsp plum jam

2 tbsp soy sauce

2 tbsp apple cider vinegar

2 tbsp extra virgin olive oil


  • 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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