Summer vegetable salad with maple tahini dressing

Maple tahini dressing

• 2 sprigs fresh parsley, leaves only
• 70 g tahini
• 30 g pure maple syrup
• 1 lemon, juice only
• ¼ tsp cayenne pepper
• ¼ tsp sea salt
• 40 g water

Vegetable salad

• 100 g quinoa
• water, to soak
• 600 g water
• 1 tsp Vegetable stock paste (see Tip)
• 150 g green beans, trimmed and cut in halves
• 2 zucchini, cut into slices (1 cm)
• 1 bunch asparagus, trimmed and cut into pieces
• extra virgin olive oil, to drizzle
• sea salt, to season
• ground black pepper, to season
• 120 g mixed baby salad leaves
• 100 g labne or yoghurt cheese, to serve
• 3 fresh figs, cut into quarters
• 3 tbsp slivered almonds, toasted, to serve