I love the different flavours in this recipe, and the combination of textures. It’s filling without being heavy, and is gluten-free.
1 bundle asparagus, cut into 2-3cm strips
250g Staal Smoked Chicken, diced
150g baby cherry tomatoes, halved
30g sunblush tomatoes, finely diced
Salt & freshly ground pepper, to taste
Dukkah to garnish (optional – see note below)
1. Rinse the quinoa under running water then place in a pan with 360ml of cold water, bring to the boil then reduce the heat and simmer gently for 10 minutes.
2. Add the asparagus to the pan with the quinoa and cook for 5 mins longer, or until the asparagus is tender. The water should have been absorbed by the quinoa. Set aside to cool.
3. Transfer the asparagus and quinoa into a large bowl, then stir in the chicken and both types of tomatoes. Season to taste and top with a sprinkle of Dukkah.
Cook’s note: Dukkah is an Egyptian spice mix made from a blend of nuts and seeds and spices. It is available in Marks & Spencer or you can make it.
This recipe is adapted from the Yorkshire Food & Drink website.