For the dressing, mix the olive oil, vinegar and honey in a bowl. Peel and finely chop the garlic and add it together with the finely chopped parsley. Season with salt and pepper.
Rinse the quinoa in a sieve. Place the quinoa in a pan and add two parts water. Bring to the boil and leave to simmer for 10 minutes. Stir briefly and season with salt and pepper. Cut the hard bottom (about 4 cm) of the asparagus and cook them in lightly salted water for 2 minutes. Then quickly cool the asparagus in cold water and drain them. Meanwhile, blanch the broccoli florets until al dente.
Shave the courgette into slices. Rub the slices with some olive oil and garlic and grill the slices until light brown on both sides. Halve the cucumber and cut lengthways with a cheese slicer or mandolin into equally thin slices. Peel and coarsely chop the pistachios.
Slice the avocado and build the salad by adding all the vegetables and the quinoa to the lettuce. Drizzle the salad with the dressing.
Finish your salad by placing the slices of Bettine fresh goat's cheese on the salad. Sprinkle the salad with the chopped pistachios.