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Griddled Courgette and Asparagus Salad with Feta
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1 tsp fennel seeds
3½ tbsp essential Waitrose olive oil
300g trimmed asparagus spears
2 essential Waitrose courgettes, thinly sliced
½ lemon, juice
½ tsp soy sauce
½ tsp essential Waitrose honey
1 tbsp chopped flat leaf parsley
50g wild rocket
3 tbsp cashew nuts
1. Mix 1 tsp fennel seeds and 1½ tbsp essential Waitrose olive oil in a large bowl.
2. Snap the ends off 300g trimmed asparagus spears and very thinly slice 2 essential Waitrose courgettes. Toss the vegetables in the oil, season and cook on a hot griddle, on both sides, until tender.
3. Meanwhile, whisk 2 tbsp essential Waitrose olive oil in a large bowl with the juice of ½ lemon, ½ tsp soy sauce, ½ tsp essential Waitrose honey and 1 tbsp chopped flat leaf parsley. Add the warm vegetables and mix well.
4. Mix in 50g wild rocket, then sprinkle with 100g feta, broken into chunks, and 3 tbsp cashew nuts, lightly toasted.
Typical values per serving:
This recipe was first published in May 2011.
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