Asparagus & courgette salad with feta & sesame seeds
By Xanthe Clay
Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly
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Prep:15 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 214
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fat 11g
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saturates 4g
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carbs 12g
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sugars 7g
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fibre 9g
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protein 15g
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salt 0.8g
Ingredients
- 1 tsp sesame seed
- 140g asparagus
- 50g peas
- 200g courgettes
- 1 tsp sesame or olive oil
- small handful rocket leaves
- 20g feta cheese
- grated zest ½ lemon
Method
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.
