Recipes
Warm Roast Asparagus Salad
Celebrate the best of spring with this Warm Roast Asparagus Salad it is light, fresh, and full of seasonal flavour. Perfect for a light lunch or simple dinner, this spring meal pairs roasted asparagus and peppers with sugar snap peas, feta and a lovely lime dressing.
By cooking with seasonal ingredients your meal will not only tastes better, but you will also be supporting local farmers and producers, and being kinder to the planet.
Ingredients
Salad:
20 asparagus spears
2 long red peppers
2 tablespoons olive oil
200g / 7 oz sugar snap peas
150g / 5 ½ oz Feta cheese, cut into cubes
4 handfuls salad leaves
Dressing:
1 tablespoons lime juice
3 tablespoons olive oil
salt and freshly ground black pepper
Instructions
1. Set the oven to 200°C, 400°F, gas mark 6.
2. Wash and trim the asparagus. Pare the skin off the thick stalks using a potato peeler.
3. Cut the peppers in half lengthways; remove the stalk, pith and seeds.
4. Put the asparagus in a roasting tin, pour over the oil and turn the asparagus over in it, ensuring that every piece is coated. Put the red peppers in the tin, skin side up. Roast in the oven for 10 – 15 minutes (this depends on the thickness of the stalks of asparagus).
5. Meanwhile blanch the sugar snap peas in boiling water for 1 minute and drain.
6. Arrange the salad leaves on 4 plates and scatter over the cubes of Feta cheese.
7. Make the dressing by whisking the lime juice with the olive oil. Season well with salt and pepper.
8. Cut the asparagus into 5 cm / 2 inch lengths and cut the red pepper into 5 cm / 2 inch strips. Arrange over the salad with the sugar snap peas. Drizzle over the dressing and serve immediately with warm crusty bread.
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