Griddled courgette and asparagus salad with feta recipe
Enjoy this light but filling recipe on a sunny afternoon.
Find more recipes like this at Waitrose.com.
Ingredients
- 1 tsp fennel seeds
- 3.5 tbsp tbsp olive oil
- 300 g trimmed asparagus spears
- 2 courgettes, thinly sliced
- 0.5 lemon, juice
- 0.5 tsp soy sauce
- 0.5 tsp honey
- 1 tbsp chopped flat leaf parsley
- 50 g wild rocket
- 100 g feta
- 3 tbsp cashew nuts
- 1 tsp fennel seeds
- 3.5 tbsp tbsp olive oil
- 10.6 oz trimmed asparagus spears
- 2 courgettes, thinly sliced
- 0.5 lemon, juice
- 0.5 tsp soy sauce
- 0.5 tsp honey
- 1 tbsp chopped flat leaf parsley
- 1.8 oz wild rocket
- 3.5 oz feta
- 3 tbsp cashew nuts
- 1 tsp fennel seeds
- 3.5 tbsp tbsp olive oil
- 10.6 oz trimmed asparagus spears
- 2 courgettes, thinly sliced
- 0.5 lemon, juice
- 0.5 tsp soy sauce
- 0.5 tsp honey
- 1 tbsp chopped flat leaf parsley
- 1.8 oz wild rocket
- 3.5 oz feta
- 3 tbsp cashew nuts
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Mix 1 tsp fennel seeds and 1½ tbsp olive oil in a large bowl.
- Snap the ends off 300g trimmed asparagus spears and very thinly slice courgettes. Toss the vegetables in the oil, season and cook on a hot griddle, on both sides, until tender.
- Meanwhile, whisk 2 tbsp olive oil in a large bowl with the juice of ½ lemon, ½ tsp soy sauce, ½ tsp honey and 1 tbsp chopped flat leaf parsley. Add the warm vegetables and mix well.
- Mix in 50g wild rocket, then sprinkle with 100g feta, broken into chunks, and 3 tbsp cashew nuts, lightly toasted.
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