The sun is finally out again and with that it feels like summer is here :) Nectarines and Asparagus are the call of the day with some high protein, low GI grains because I'm in the mood for something a little bit healthy - you can easily use goats cheese or mozzarella instead of feta in this recipe and I'm partial to sprinkling over some chopped nuts at the end...really it's up to you!
Nectarine, Asparagus, Quinoa and Bulgar Wheat Salad
1 cup Bulgar Wheat
1/2 Cup Quinoa
60ml Olive Oil
1 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
20g Fresh Mint (chopped)
20g Fresh Basil (chopped)
Olive oil and mayonnaise to serve
Cook the quinoa and Bulgar wheat as per the packet instructions. Drain and rinse under cold water to cool before draining again and setting aside in a mixing bowl.
Blanch or steam the asparagus until just tender.
Cut the nectarines into quarters/halves and char in a hot pan or leave as is.
Whisk the olive oil, mustard, lemon juice and salt together and pour over the quinoa and bulgar wheat, add the chopped mint and basil and stir to combine.
Spoon onto a large serving dish, crumble over feta and top with asparagus and nectarines.
Drizzle with a little more olive oil and serve with homemade mayonnaise for a little added decadence.