Baby marrow & asparagus rice salad – Food & Home Magazine

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