Griddled Asparagus with Herby Whipped Feta

1. Half-fill and boil your kettle. Rinse the red quinoa under cold water, then tip it into a small pan and add 250ml hot water. Add a pinch of salt, pop on a lid and bring to the boil. When the pan is boiling, turn the heat down to low and gently simmer for 10–12 mins till quinoa has absorbed the water and become tender. Keep your eye on the pan while you prepare the rest of the dish and take the pan off the heat when it is ready.

2. Peel and thinly slice the red onions and pop them into a medium bowl. Trim and coarsely grate the carrot into the bowl and pour in the cider vinegar. Add a good pinch of salt and toss everything together.

3. Use a small, sharp knife to slice the peel off the orange. Slice the juicy orange segments out of their papery membranes, catching the juice in the onion and carrot bowl. Place the orange segments on top of the veg and set aside.

4. Crumble the feta into a separate mixing bowl. Finely chop the chives and add them to the bowl, saving a pinch to garnish later. Add the Greek-style yogurt with a good pinch of salt and pepper and beat together till smooth, then set aside.

5. Snap the ends from the asparagus (they will naturally break off at the woody part when you gently bend the spears). Pop the asparagus in a bowl and drizzle over 2 tsp olive oil. Toss to mix. Place a large frying or griddle pan on a high heat. When the pan is hot, carefully lay the asparagus spears in the pan with a pinch of salt and cook for 2–4 mins, turning them regularly till lightly charred on all sides. Lift out onto a clean plate.

6. Tip the warm, cooked quinoa into the bowl with the onion, carrot and oranges. Roughly chop half the watercress and add to the bowl then fold together.

7. Taste and add more salt or pepper, if you think it needs it. Divide the remaining watercress between two shallow bowls and top with the quinoa. Place the asparagus spears on top then dollop on the whipped feta and dill. Sprinkle over the remaining chopped chives and serve.

8. Love Your Leftovers
If you have any quinoa, asparagus and whipped feta leftover, you can transfer it to an airtight tub and store in the fridge for up to 2 days. It’s best eaten cold