Monday, May 16, 2011

Asparagus, Feta, & Beetroot Salad

I was quite surprised with the outcome of this salad, I started out just intending to have some grilled asparagus for lunch and before I knew it I had built a very colourful salad with lots of contrasting colours and textures. Pat on the back for me!! If you are trying to lay off the carbs for lunch time but find yourself stuck for lunch time ideas, this little salad is a winner. The sweet dressing really compliments the asparagus and the cheese also.

Serves 1


  • 1 small bunch of asparagus, woody ends snapped off
  • 50g feta cheese
  • 1 cooked beetroot, diced
  • 1 handful of washed rocket leaves
  • 1 tomato, quartered

  • 1 tbsp runny honey
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp white  wine vinegar
  • 1 tsp wholegrain mustard
  • ½ a grated clove of garlic


  1. Preheat a griddle pan until its smoking hot and put the asparagus one and let to char for a few minute before turning
  2. On a plate, arrange the rocket, tomato, beetroot and crumble the feta
  3. To making the dressing simply mix all the ingredients together in a cup, whisking to get a little emulsion
  4. Turn the asparagus until it charred all round
  5. Add to the salad and toss with the dressing liberally.

This would be a good salad for a BBQ, or as an accompaniment to roast chicken or lamb. For extra  protein, you could actually add a hard boiled egg, or some chicken, or even flaking some cooked salmon would be actually good here.

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