Asparagus & courgette salad with feta & sesame seeds

Asparagus & courgette salad with feta & sesame seeds

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(4 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 1 or 3-4 as side dish
Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal214
  • fat11g
  • saturates4g
  • carbs12g
  • sugars7g
  • fibre9g
  • protein15g
  • salt0.8g
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Ingredients

  • 1 tsp sesame seed
  • 140g asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 50g pea
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 200g courgette
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tsp sesame or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 20g feta cheese
  • grated zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don’t burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.

  2. Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.

  3. Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.

  4. Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

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Comments (10)

gala_la's picture
5

Added some fresh mint, coriander, and a squeeze of lemon. Delicious!

raquella's picture

Really fresh and tasty. Loved it. I added extra feta, sesame seeds and a squeeze of lemon. Perfect

raquella's picture

Really fresh and tasty. I added extra sesame seeds and a squeeze of lemon. perfect.

lyndaburns's picture

Delicious, original salad. Easy to prepare, but looks impressive. I just added a more generous quantity of feta.

bronia1975's picture
5

I served this salad to friends and they loved it. The sesame oil and lemon make this dish work.

lydiakc's picture
4

Oops, forgot to rate it with the previous comment!

lydiakc's picture
4

I added fresh mint, chopped red onion and cannellini beans to mine to bulk it out a little more - delicious! I also had no sesame seeds but included flaked almonds instead. I'm not usually a massive fan of salads but this was an especially good one.

keithhodkinson's picture

Some fresh mint added would be nice

mongibello's picture

May have a problem, where I live, in finding sesame seeds so think I'll substitute with pine nuts instead. Sounds good.

tobyjug3's picture
4

I DISLIKE ROCKET SO USED LITTLE GEM INSTEAD. NEXT TIME WILL USE SESAME OIL AND OMIT THE SEEDS AS i HAVE FALSE TEETH. OTHERWISE PERFECT.

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