- 1 tsp sesame seed
- 140g asparagus
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 50g pea
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200g courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tsp sesame or olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 20g feta cheese
- grated zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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.
Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.