4 sprigs mint, leaves chopped, plus a few little leaves to serve
½ tbsp extra virgin olive oil
½ Essential Lemon, juice
1 small clove garlic, crushed
40g Essential Greek Feta
Method
Heat a griddle pan until very
hot. Add the cucumber and
griddle, turning occasionally,
until well charred. Allow the
cucumber to cool a little
before chopping into smaller
chunks. Boil the asparagus
for about 2 minutes, until
just tender, then drain and
place onto a tray lined with
kitchen paper to dry.
Heat the pack of grains
in the microwave for
40 seconds. Add them to a
large bowl, along with the
preserved lemon rind, mint,
olive oil, lemon juice and
garlic. Season well and gently
toss together.
Gently fold the asparagus
and cucumber into the grains.
Transfer the salad to a platter,
crumble over the feta and
scatter with a few extra mint
leaves to serve.
Cook’s tip
Make sure you adjust the asparagus cooking time based on its thickness. If in doubt, under-do it a little as it will continue to cook as it cools. And don’t waste those trimmed asparagus ends – keep them for making stock for soups and sauces.
