Chicken skewers with broad bean hummus
You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining
Quinoa with roast asparagus, eggs & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp olive oil
- 500g asparagus(2 bunches), ends trimmed if tough and halved if very long
- 3 courgettes(about 500g), thickly sliced
- 2 red onionshalved then cut into chunks
- 150g quinoa
- 4 eggs
- 400g can borlotti beansdrained
- 2 ready-cooked beetroot(about 200g), diced
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp chopped dill
- 1 tbsp capers
Nutrition: Per serving
- kcal458low
- fat18g
- saturates3g
- carbs43g
- sugars14g
- fibre15ghigh
- protein24g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn’t need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.
step 2
Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.
step 3
For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.
