Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 1 or 3-4 as side dish
  • Easy
  • Calories 214
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 7
  • Protein 15
  • Fat 11
  • Fibre 9
  • Salt 0.8

Nutrition per serving

  • Calories 214
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 7
  • Protein 15
  • Fat 11
  • Fibre 9
  • Salt 0.8

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

  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.

  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.

  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.

  4. Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

Suggested recipes from this collection...