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Rocket, asparagus & hazelnut salad
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Serves: 6
100g Waitrose Love Life Hazelnuts (unblanched)
2 x 230g packs Waitrose Asparagus, trimmed
4 tbsp walnut oil
90g pack Waitrose
Wild Rocket
3 tbsp pumpkin seeds
1 tsp white wine vinegar
½ tsp Dijon mustard
1 tsp caster sugar
1. Toast the hazelnuts in a dry frying pan then remove and roughly chop. Cut each asparagus spear into three. Heat 1 tbsp of the walnut oil in the frying pan and gently fry the asparagus for 5–6 minutes, until just tender.
2. Combine the rocket, asparagus, hazelnuts and pumpkin seeds in a salad bowl.
3. Whisk the remaining oil with the vinegar, mustard, sugar and a little seasoning and spoon over the salad to serve.
gluten free
Typical values per serving:
Energy |
1,087kJ 263kcals |
---|---|
Fat | 24g |
Saturated Fat | 2.3g |
Carbohydrate | 4.6g |
Sugars | 3.2g |
Protein | 7.1g |
Salt | 0.1g |
Fibre | 3.3g |
This recipe was first published in Wed Mar 29 12:58:00 BST 2017.
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