1 bunch asparagus – trimmed and cut into third 1/2 punnet cherry tomatoes 1 cup cooked quinoa – cooled 1 handful basil leaves 75g crumbled feta 1/4 cup pine nuts
Dressing 1 tbs balsamic vinegar 1 tbs olive oil 1 tbs honey – or to taste.
Place the tomatoes and asparagus on a baking tray, drizzle with a little olive oil and bake in a 180 deg. oven until softened.
Allow the asparagus and tomato to cool slightly, then toss together with the rest of the salad ingredients
Whisk the dressing ingredients together and drizzle over salad