Baby marrow & asparagus rice salad

Baby marrow & asparagus rice salad

This delicious salad is loaded with ingredients to keep you satisfied!

PREP TIME 20 minutes | COOK TIME 35 minutes | SERVES 4 

INGREDIENTS

For the salad

• 4 slices whole wheat bread
• 2 tbsp finely grated parmesan
• 4 slices bacon
• 4 eggs
• ½ cup quinoa 
• 1 cup brown rice
• 170 g asparagus, trimmed, chopped coarsely, tips reserved
• 5 baby marrow, coarsely chopped
• 1 red onion, cut into thin wedges
• 100 g broad beans
• 150 g baby rocket
• 1 cup mint leaves 
• 1 cup basil leaves
• ¼ cup olive oil
• 1 tsp finely grated lemon rind

For the mayonnaise dressing

• 2 tbsp mayonnaise 
• ¼ cup low-fat yoghurt
• 2 tbsp lemon juice
• 2 garlic cloves, minced

METHOD

PREHEAT oven to 200°C. Grease a baking tray.

PLACE bacon on an oven rack and cook for 6-10 minutes until crispy, tuning half way. Remove and place on paper towel to absorb extra oil. When cool, tear into pieces.

CHOP bread into 1cm pieces, top with parmesan. Bake for 6 minutes until golden. Remove and cool.

FOR the mayonnaise, add ingredients to a bowl and whisk together, season well. 

COOK quinoa and rice in separate pots of boiling water until tender, rinse and drain both. Fluff each with a fork.

ADD eggs to a pot of boiling water and cook for 5 minutes. Immediately run under cold water to stop further cooking. Peel and cut in half.

PLACE chopped asparagus and baby marrow in a bowl along with the rice, quinoa, asparagus tips, onion, beans, rocket and herbs. Gently toss with oil and lemon rind.

TO serve, sprinkle croutons and torn bacon over salad; top with boiled eggs and a drizzle of mayonnaise.

FOOD TEAM TIP: Replace asparagus with green beans for a cheaper alternative to this recipe.

Print Recipe

Baby marrow & asparagus rice salad

Serves: 4

Prep Time: 20 minutes – Cooking Time: 35 minutes

Ingredients

• For the salad
• 4 slices whole wheat bread
• 2 tbsp finely grated parmesan
• 4 slices bacon
• 4 eggs
• ½ cup quinoa 
• 1 cup brown rice
• 170 g asparagus, trimmed, chopped coarsely, tips reserved
• 5 baby marrow, coarsely chopped
• 1 red onion, cut into thin wedges
• 100 g broad beans
• 150 g baby rocket
• 1 cup mint leaves 
• 1 cup basil leaves
• ¼ cup olive oil
• 1 tsp finely grated lemon rind
• For the mayonnaise dressing
• 2 tbsp mayonnaise 
• ¼ cup low-fat yoghurt
• 2 tbsp lemon juice
• 2 garlic cloves, minced

Instructions

1

Preheat oven to 200°C. Grease a baking tray.

2

Place bacon on an oven rack and cook for 6-10 minutes until crispy, tuning half way. Remove and place on paper towel to absorb extra oil. When cool, tear into pieces.

3

Chop bread into 1cm pieces, top with parmesan. Bake for 6 minutes until golden. Remove and cool.

4

For the mayonnaise, add ingredients to a bowl and whisk together, season well. 

5

Cook quinoa and rice in separate pots of boiling water until tender, rinse and drain both. Fluff each with a fork.

6

Add eggs to a pot of boiling water and cook for 5 minutes. Immediately run under cold water to stop further cooking. Peel and cut in half.

7

Place chopped asparagus and baby marrow in a bowl along with the rice, quinoa, asparagus tips, onion, beans, rocket and herbs. Gently toss with oil and lemon rind.

8

To serve, sprinkle croutons and torn bacon over salad; top with boiled eggs and a drizzle of mayonnaise.

Made this baby marrow & asparagus rice salad ? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Carrot brown rice and almond salad

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.