Nothing much to say, more kitchen-bitching.
2 cups of cooked quinoa
1 bunch of parsley, leaves only, roughly torn by hand
1/3 bunch of mint, leaves only, shredded
2 bunches of broccolini
500 g fresh peas, podded
2 bunches of baby asparagus, sectioned
2 handfuls of almonds and walnuts, roasted and chopped
Mix the quinoa and herbs together while warm. Blanch the broccolini, peas and asparagus and add to the quinoa mix and toss. Season with lemon juice, salt and pepper.
Dollop goats curd over the top and top with the nuts and serve.