This dish is wholesome, delicious and packed with summery flavours. Combining nutritious quinoa and bulgar wheat with season's best grilled asparagus and peas, creamy avocado and pumpkin seeds gives a light meal that's sure to impress.
Cook the quinoa following packet instructions with the hot stock until tender. Drain, fluff up with a fork and tip into a large bowl.
Put a griddle pan over a high heat. Drizzle the asparagus tips with a little oil, then griddle until charred all over and just tender. Cut into bite size pieces and add to the quinoa.
Cook the peas for 2 minutes in boiling water, refresh under cold running water and drain.
Mix together the mustard, honey, lemon zest and juice, remaining olive oil and season. Pour over the quinoa and mix together. Add the toasted pumpkin seeds, basil leaves, chopped avocado, peas and scatter over rocket. Mix gently and serve immediately.
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