Salad of grilled asparagus ribbons, goat cheese and black quinoa

Name: Salad of grilled asparagus ribbons, goat cheese and black quinoa
Ingredients: 50 g Puffed quinoa; 1 glazed baby carrots; 10 Green asparagus; 50 g Oyster mushrooms; 40 g goat cheese in honey

The perfect vegetarian spring salad.

Ingredients

50gPuffed quinoa

1glazed baby carrots

10Green asparagus

50gOyster mushrooms

40ggoat cheese in honey

Preparation

Slice the green asparagus thinly on a mandoline and grill them on the barbecue or in a grill pan. Drizzle with olive oil and chill.
Tear the oyster mushrooms and briefly sauté in olive oil.
Puff the pre-cooked black quinoa in oil at 220°C.
Prick a shallot in several places, add beet juice, and vacuum seal completely. Let sit for an hour for best results. Glaze baby carrots: wash the baby carrots and blanch them in salted water. Sauté ras el hanout in butter and gently glaze the baby carrots in it.
Arrange the asparagus ribbons on a plate, top with the halved baby carrots, goat cheese in honey, and oyster mushrooms. Sprinkle the puffed black quinoa over the top.