Prep Time

10 mins

Cooking Time

10 mins



This salad is a pinch to make. Fresh asparagus brings that extra bit of flavour to the perfect summer salad.

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  • 1 bunch asparagus
  • 1 packet pre-cooked baby beetroots
  • 1 Countdown Salad Bag
  • 50g cooked multicolour quinoa
  • 1 pack Mainland Creamy Feta
  • 50g hazelnuts roasted and roughly chopped (Optional)
  • 1 packet fresh mint leaves (Optional)


  1. Boil asparagus for 1 minute, cool down in cold water and slice lengthways.
  2. Slice beetroot into 2 inch rings.
  3. Place two thirds of salad on a large plate. Add cooked quinoa.
  4. Add beetroot, sliced asparagus and Mainland Creamy Feta.
  5. Sprinkle hazelnuts over the salad and add mint (if using).
  6. Drizzle with a vinaigrette of your choice and mix through.