Roast asparagus bowls with tahini lemon dressing

• red onions↗2

  halved and thickly sliced

• rapeseed oil↗2 tsp tsp
• asparagus↗250g pack g

  woody ends trimmed

• cherry tomatoes↗160g g
• sunflower seeds↗2 tbsp tbsp
• vegetable bouillon powder↗1 tsp tsp
• quinoa↗120g g
• tahini↗2 tsp tsp
• lemon↗½

  juiced

• large garlic clove↗1

  finely grated

• tamari↗2 tsp tsp
• rocket↗2 good handfuls
• aduki beans↗400g g

  in water, drained

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C fan/gas 7. Toss the onions with 1 tsp rapeseed oil and roast on a baking sheet for 10 minutes. Coat the asparagus with the remaining oil and spread on another sheet. After 10 minutes, add the asparagus to roast with the onions for 5 minutes. Add the tomatoes and sunflower seeds and roast for 5 minutes. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.

2. 2

   Meanwhile, add the bouillon and quinoa to a pan. Add 360 ml water, cover and simmer for 20 minutes until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.

3. 3

   Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter the sunflower seeds. Will keep in the fridge for two days.