I honestly think I might seethe at the sight of another bowl of soup this time of year.

quinoa, rinsed

for roasted veg

asparagus, cut into 2 inch lengths

bulb of fennel, cored + cut into 2 inch lengths

olive oil

salt + pepper

for the guac

ripe avocado, peeled + pitted

juice of 1 lime

green onion, sliced

sprigs of dill, leaves chopped

for assembly

radishes, thinly sliced

small corn tortillas, warmed

hot sauce to serve