This salad is just so beautiful, we don’t know how we’re going to eat it! It’s an impressive veggie option for when you are entertaining.
For the salad
1 cup red quinoa, cooked according to packet instructions
1 cup watermelon, chopped and deseeded
½ cup each of tender stem broccoli, mange tout and asparagus, blanched
300g tofu, cut into cubes and pan-fried
¼ cup mint, to garnish
For the dressing
3 tbsp olive oil
1 tsp wholegrain mustard
1 tsp honey
Juice of 1 lemon
2 tsp parsley, finely chopped
1. Toss all the salad ingredients together in a bowl.
2. In a separate bowl, whisk the dressing ingredients together and pour over the salad.
3. Let it stand for 20–30 minutes to allow flavours to infuse. Garnish with mint and serve.