Enjoy the full flavour of green asparagus in this warm quinoa salad. Combine the asparagus in a classic way with some fine, cured lamb ham and serve this colourful dish with pride.
Trim away the woody base (1-2 cm) of the asparagus. Leave 5 spears whole and slice the rest into 1 cm chunks. Place them on a baking tray lined with baking paper.
Halve the sweet pepper, remove the seeds and slice the flesh into strips. Place on the baking tray with the asparagus. Drizzle all vegetables with olive oil. Press a clove of garlic. Mix through the vegetables. Bake the vegetables in the middle of the oven for about 15 minutes until cooked.
Cook the quinoa according to the instructions on the package.
Slice the lamb ham into strips. Set four aside as a garnish. Slice the cherry tomatoes into quarters.
Allow the vegetables and quinoa to cool for 15 minutes. Zest the peel of the lime. Squeeze the juice. Combine the vegetables, the quinoa and the sliced ham. Season to taste with lime zest, lime juice, extra olive oil and salt and pepper. Garnish with the slices of lamb ham and the whole asparagus.
Tip: You don't have to leave the ingredients to cool; this dish tastes just as good hot! Or cold, it's up to you.
Vegetarian tip: Replace the lamb ham with crumbled feta cheese. The recipe then is no longer lactose free.
