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Dinner with Rukmini
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Sweet Dreams are Made of Greens
Introduction from Rukmini Iyer
Roasted asparagus and avocado pair beautifully with quinoa and an orange tahini dressing in this fresh, light dish that packs plenty of flavour.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the avocados and asparagus into a roasting tin with the crushed garlic, orange zest, olive oil, salt and pepper, and mix well. Scatter the almonds or hazelnuts into the tin, then transfer to the oven and roast for 15 minutes.
Mix the tahini with the orange juice, sea salt and black pepper, adding a little water if needed to make it the consistency of single cream. Taste and adjust the seasoning as needed, then set aside.
Once the avocados and asparagus have had 15 minutes, tip the quinoa, chopped spinach and orange segments into the tin. Mix everything well, then drizzle with the dressing and serve hot.
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