Spring Salad With Feta, Peas & 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.

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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