Asparagus & courgette salad with feta & sesame seeds
Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly
- Prep: 15 mins
Cook: 15 mins
- Serves 1 or 3-4 as side dish
- Easy
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.
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