Name: Asparagus & courgette salad with feta & sesame seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1 or 3-4 as side dish
Cuisine: Mediterranean
Ingredients: 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

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Asparagus & courgette salad with feta & sesame seeds

Asparagus & courgette salad with feta & sesame seeds

Xanthe Clay

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Serves 1 or 3-4 as side dish

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal214

low
fat11g
saturates4g
carbs12g
sugars7g
fibre9g
protein15g
salt0.8g

low

Method

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.4 out of 5.10 ratings

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