Asparagus and Black Garlic with Quinoa and Nipper Sprouts

baby red lentils - credit dirt(y) inc & Jacqui Way PhotographyIn celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration using lentils.


⅔ cup red quinoa seeds
Salt flakes and cracked black pepper
100 ml extra virgin olive oil
2 tbsp verjuice
¼ tsp ground fennel
3 cloves black garlic, peeled and thinly sliced
½ cup red nipper lentil sprouts*
2 bunches asparagus, trimmed and cut into thirds
Dozen or so nasturtium flowers
Handful dill sprigs

*Get sprouting a few days ahead – see our instructions on how to sprout.


  1. Rinse the quinoa under cold running water for a minute or two, then drain. Throw the quinoa along with 1 tsp salt and 2 cups of water in a heavy-based pan over high heat and bring to a simmer. Stir then cover with a lid and drop to a low heat. Cook for 12-15 mins or until most of the water is absorbed, the quinoa is tender to bite and a few have popped open.
  2. Make a dressing with 4 tbsp olive oil, the verjuice, fennel and garlic. Mix lentil sprouts in with quinoa then gently fold the dressing through.
  3. Pre heat a grill plate over medium heat. Use the remaining olive oil to rub over asparagus and season. Grill for 2 mins on each side, or until asparagus blisters a little.
  4. Place the quinoa and lentil sprouts onto a large platter (or individual plates), lay the asparagus on top. Scatter with nasturtium flowers and dill. Drizzle over a little olive oil and some cracked black pepper.

This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.