Sautéed Asparagus & Zucchini Summer Salad with hummus & Fijian Turmeric & Cumin Patties

How delicious does this Sautéed Asparagus & Zucchini Summer Salad with hummus & Fijian Turmeric & Cumin Patties look?
We teamed up with awesome Nicky Skinner at "Nourish and Vibrant" to make the perfect summer salad! Delicious and super easy to make! 

 

Difficulty level: Easy

Total Time: 20 mins

Meals served: 2

• Small zucchini                                                      1
• Asparagus                                                            1 Bunch
• Mesclun lettuce for two
• Small cucumber                                                   1/2
• Avocado                                                               1/2
• Black beans (cooked)                                           1/2 cup 
• Pumpkin seeds                                                      4 Tbsps

• Lemon Juice                                                          1 lemon
• Olive oil                                                                  2 Tbsps
• maple syrup                                                           1 Tbsp 
• Dijon mustard                                                         1 tsp 

• Hummus                                                                 4 Tbsp
• Amino Mantra Fijian Turmeric & Cumin Patties     2

1. Heat oven and cook patties as per packet instructions.

2. Heat 1 Tbsp of olive oil in a fry pan. Dice zucchini into rounds and chop asparagus, removing the tough ends. 

3. Sautee zucchini and asparagus in the fry pan for 2 minutes until browned, add pumpkin seeds and fry for another 2 minutes.

4. Arrange mesclun on two plates, top with sliced cucumber, sauteed vegetables, diced avocado, black beans and pumpkin seeds (reserving 2 Tbsp to garnish at the end). 

5. Make dressing by combining the dressing ingredients and whisking. Pour over salad.

6. Spread 2 Tbsp hummus per person on to the side of a plate and top with hot patties and last of the pumpkin seeds.