Quinoa and spring vegetables salad

Instructions

1. For the pea purée, in a medium saucepan, bring soy milk to the boil over high heat. Add the spinach and frozen peas and cook for 1 minute.
2. Transfer the mixture to a blender and blend until smooth. Add the olive oil, xanthan gum and salt to taste.
3. Pass the pea mixture through a fine sieve, over an ice bath (to cool down quickly and stop oxidisation).
4. For the wasabi dressing, in a medium bowl, combine the sour cream, buttermilk and lemon juice. Add the grated horseradish, wasabi paste, salt and xantham gum. Mix well to combine.
5. For the black quinoa, in a medium saucepan, bring the vegetable stock to the boil. Add the black quinoa and stir through the salted kombu.
6. Simmer for 15-20 minutes, or until the quinoa is tender. Set aside.
7. For the asparagus, heat the olive oil in a large frying pan over medium heat. Sauté the asparagus for 2 minutes, or until just cooked. Season to taste. Remove the asparagus from the pan and cut into 5 cm long pieces.
8. Just before serving, dress the black quinoa with olive oil and lemon juice and mix well.
9. Place a spoon of pea purée on the base of a serving plate. Spoon over the quinoa. Garnish with a mix of white and green asparagus pieces, pea shoots, sugar snap peas, broad bean shoots and radish flowers. Drizzle with wasabi dressing.