Lupin with broad bean salad

Salad

• 1 tsp Vegetable stock paste (see Tips)
• 150 g lupin flakes (see Tips)
• 1500 g water
• 250 g frozen broad beans
• 1 bunch asparagus, cut into pieces (3 cm)
• chilled water
• 40 g fresh baby spinach leaves
• 40 g watercress
• 4 spring onions/shallots, trimmed and cut into thin slices
• ½ lemon, zested and juiced
• 1 avocado flesh only, cut into slices
• salt, to season
• ground black pepper, to season

Dressing

• 30 g extra virgin olive oil
• 50 g grapeseed oil
• 1 tsp caster sugar
• ¼ tsp mustard powder (gluten free)
• 50 g white wine vinegar
• salt, to taste
• ground black pepper, to taste
• 100 g feta cheese, broken into pieces