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  15 April 2021  

#  Spring Salad With Feta, Peas &amp; Asparagus  


Salad season if officially here, and with asparagus currently at its peak, this is the ideal place to start. A crumbling of feta and fresh herbs are what really make the flavours in this dish sing.  


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Serves

 Serves 6 

 



Difficulty

 Easy 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    300g of podded peas (fresh or frozen)  

   300g of asparagus, woody ends removed  

   1 fennel bulb, finely sliced  

   60g of pea shoots  

   1 shallot, finely sliced into half moons  

   1 tbsp of apple cider vinegar  

   ½ tsp of honey  

   1 red chilli, finely diced  

   2 tbsp of olive oil  

   Zest and juice of 1 lemon  

   ½ tsp of cumin seeds  

   ½ tsp of fennel seeds  

   ½ tsp of Nigella seeds  

   100g of crumbled feta  

   A small bunch dill, roughly chopped  

   A small bunch parsley, roughly chopped  

 



  

 



Method

 Step 1 

First up make your dressing. Add the sliced shallot to the apple cider vinegar, olive oil, lemon, honey, chilli and the spices (cumin, fennel seeds and nigella). Allow to sit for at least 30 minutes to infuse. Season generously.



 Step 2 

If your peas are underripe, give them a minute to blanch. Add the peas to a mixing bowl.



 Step 3 

Next, drizzle some olive oil and sea salt on your asparagus, and then get a grill or BBQ piping hot and grill for a few minutes. Keeping them crunchy. Take them off the heat, allow to cool and then slice on the diagonal.



 Step 4 

Toss the peas with the asparagus, shaved fennel and pea shoots. Drizzle over with the dressing and plate up, finishing with crumbled feta and a splattering of the chopped herbs.



 



 

 

 

 

 

 

 

 

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