On medium heat, cook leeks with a drizzle of olive oil until golden, set aside.

Cook red quinoa in hot water for 10-15 mins, until water is absorbed.

Core fennel bulb and thinly slice with a knife or mandoline.

Cut asparagus tips, slice diagonally.

In a jar, add zaatar, olive oil, lemon, vinegar, coriander, salt and pepper, shake really well.

Assemble your salad with a bed of greens, quinoa, fennel, asparagus, leeks and avocado.

Option to add a fried egg for extra protein.

Drizzle dressing on top and enjoy!