Spring is finally here, so it is time for more refreshing food. Try out this Quinoa, Avocado and Asparagus Salad with Beet-Infused Goat Cheese, and indulge in the spring taste whilst staying healthy!

Serves 2

You will need:

• Lamb Brand Quinoa, 150g cooked 
• Lamb Brand Herbs/Nuts, chopped to serve 
• Asparagus spears,8 tough ends trimmed 
• Avocado,1 diced 
• Salad Greens, handful 

For Goat Cheese:

• Lamb Brand Salt and Pepper, pinch 
• Fresh gbejna, 100g 
• Soft goat cheese, 50g 
• Small beet, ½ cooked 
• Extra virgin olive oil, 1 tbsp 

For the Dressing:

• Lamb Brand Salt and Pepper, pinch 
• Extra virgin olive oil, 2 tbsp 
• Lemon juice, 1 tbsp 
• Garlic clove, 1 small minced 
• Basil/Mint leaves, 3 chopped

All you have to do is:

1. Combine the beet, gbejna, goat cheese, olive oil, salt and pepper in a food processor. Process until smooth. Divide mixture between moulds. Refrigerate at least 4 hours. 
2. Whisk together olive oil, lemon juice, garlic, salt and fresh herb. Set aside. 
3. Use a vegetable peeler to shave the asparagus. When it gets too thin too shave, chop. Repeat with remaining asparagus spears. 
4. Place asparagus, avocado, salad greens and quinoa in a bowl. 
5. Whisk dressing once more and pour over salad. Toss to coat. 
6. Unmould the cheese and place in the centre of plates. 
7. Garnish with fresh herbs and/or chopped nuts.