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Chimichurri Paneer, Butter Bean & Quinoa Salad Serves: 4 Ingredients: cup finely diced onion(s)[40g] avocado oil spray 6 oz paneer[168g] , cubed (or feta) 1 lb asparagus[425g] , trimmed & cut into 1/2 inch pieces 1 cups cooked butter beans or 1 [14.5oz/425g can] 1 cup cooked and cooled white quinoa, [90g dry] 5 oz arugula[140g] , finely chopped 1 medium red bell pepper(s)[150g] , diced Chimichurri Dressing 1 cup fresh herbs - combination of cilantro, parsley and mint [45g] 3 Tbsp

The bread should be moist but still keep its shape, not soggy

A little yellow vintage McCoy vase with a couple of blue hydrangeas from last weeks trip Antiquing Down East, A Days Jaunt

You look beautiful girl

If substituting with dried parsley, use a third of the amount called for in the recipe