Method

• 1.
  Combine yoghurt, chopped mint and a pinch each of salt flakes and ground black pepper in a bowl and chill until needed.

• 2.
  Place the quinoa in a saucepan over medium-high heat and cook, stirring constantly, for 3 minutes or until toasted. Add 1 cup (250ml) water and bring to the boil. Reduce heat to low, cover and cook for 15 minutes, then remove from heat and stand, covered, for 5 minutes or until liquid is absorbed. Transfer to a bowl and chill until completely cooled.
• 3.
  Meanwhile, place fennel in a bowl of iced water for 10 minutes to refresh, then drain and pat dry with paper towel.
• 4.
  Heat a barbecue or chargrill pan to high heat. Combine broccolini, asparagus and 1 tbs oil in a bowl. Grill broccolini mixture, turning halfway, for 3-4 minutes or until tender and charred.
• 5.
  To make the dressing, whisk lemon zest and juice, cumin, capers and remaining 2 tbs oil together in a bowl.
• 6.
  Toss grilled vegetables, whole mint leaves, fennel, reserved fennel fronds, dill, snow pea tendrils and half the quinoa in a bowl. Spoon remaining quinoa onto a serving platter and top with salad mixture. Drizzle with dressing and serve with mint yoghurt.