Serves 2 as a main course

  1. Preheat the oven to 220C degrees. Place the tomatoes on a tray. Mix together the smoked paprika, 2 tbsp olive oil, a good squirt of honey and the pressed garlic, and drizzle over the tops of the tomatoes. Cook for up to 30 minutes.
  2. On a separate tray, add the fennel, spring onions and chorizo (spreading them out so there’s room between each piece) and sprinkle with olive oil. Season with salt and pepper. Place in the oven for 20 minutes or more, to get the chorizo nicely charred.
  3. Cook the quinoa (making sure it’s thoroughly washed before you do so). We like to add a little lemon juice for flavour. Set aside when cooked.
  4. In another bowl, mix the salad dressing ingredients.
  5. Arrange the asparagus, avocados, spinach (or rocket), chives and quinoa between two plates. Add the sliced boiled eggs to the top and the crumbled goat’s cheese, coriander leaves, chilli and nuts.
  6. Finally, mix the yoghurt dip ingredients in a bowl and serve on the side with a lemon wedge and some toasted sourdough.

Shopping List

  • 6 sweet plum tomatoes
  • 2 tsp smoked paprika
  • olive oil
  • honey
  • 1 clove garlic, pressed
  • 1 fennel bulb, roughly sliced
  • 6 spring onions, sliced
  • 190g chorizo sausage, chopped
  • sea salt and black pepper
  • 200g quinoa
  • 1 tbsp of lemon juice
  • 4 tbsp olive oil
  • half a lemon
  • honey to taste
  • 1 tbsp apple cider vinegar
  • plenty of sea salt and pepper
  • salad ingredients
  • 10 asparagus, steamed for 5 minutes, and then sliced
  • 2 avocados, peeled and sliced
  • small bunch of spinach or rocket
  • handful of chives
  • 2 eggs (boiled for 5 minutes)
  • 100g of soft goat’s cheese
  • small bunch coriander
  • 2 chillies, finely chopped and deseeded
  • toasted flaked almonds, pine nuts and pistachios, chopped
  • 4 tbsp plain yoghurt
  • 2 tsp ground coriander and cumin
  • 1 clove garlic, pressed
  • good pinch of finely chopped mint
  • lemon zest and juice