At home

Preheat oven to 220°C (200°C fan). Rub beef with a little olive oil and season generously.

Cook beef Heat 1 tbsp olive oil in roasting tin on cooktop.

When oil is sizzling, add beef and brown well on all sides. Place beef fillet in oven and roast for 10 mins for rare to medium-rare (cook for a further 3 to 4 mins for medium). Remove from oven, cover with foil and leave until required.

Cook quinoa in saucepan of boiling water for 10 to 12 mins. Drain and add lemon juice and 2 tbsp olive oil.

Blanch asparagus (see tip, below) and set aside. Cut zucchini in half horizontally then slice each half lengthways into 2mm slices. Brush with olive oil and chargrill for 2 mins on each side. Set aside. Chop asparagus into 3cm pieces.

Add vegies to quinoa. Stir through herbs and preserved lemon and season well. Pack into container and add lid.

At the picnic

Transfer salad to serving bowl. Slice beef into 2cm slices and serve with quinoa salad.

Tip To blanch asparagus, drop it into a large pot of simmering water and leave for about 3 mins. Then drain and run it under cold water. The texture becomes a little softer, but still crisp, and the colour brightens up.

Note Simon and Natalie from The Sydney Picnic Co. prepared and packed our delicious spread. For a special occasion or simply for a hassle-free picnic day, contact these picnic pros on 0420 943 670; Sydneypicnic.com.auQuinoa is a great alternative to couscous and rice. Its mild nutty grains take on the medley of flavours from the herbs.