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Asparagus & courgette salad with feta & sesame seeds

Asparagus & courgette salad with feta & sesame seeds

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal214
low insalt0.8g


  • 1 tsp sesame seed
  • 140g asparagus
  • 50g pea
  • 200g courgette
  • 1 tsp sesame or olive oil
  • small handful rocket leaves
  • 20g feta cheese
  • grated zest ½ lemon


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, May 2013

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A star rating of 4.3 out of 5.7 ratings

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