Feta Cheese and Spring Vegetable Salad
Ingredients
For the Salad
- 200 gr Feta cheese
- 6 Courgettes washed and sliced on the diagonal
- 400 gr Tender stem broccoli
- 1 Bunch Asparagus
- 1 Cup Frozen Peas
- 1 large sprig Fresh Mint
- 1 Red Chilli finely sliced
- 3 cloves Garlic peeled and crushed
- 1 generous slug Good Olive Oil
- Jersey Sea Salt
- Freshly ground Black Pepper
For the Citrus Dressing
- 200 ml good Olive Oil
- Juice of 2 freshly squeezed Lemons
- 1 Lemon freshly grated
- 1 clove Garlic peeled and crushed
- 2 heaped teaspoons Dijon Mustard
- ½ teaspoon Caster Sugar
- 1 Red Chilli Pepper finely chopped finely chopped ( optional )
- Jersey Sea Salt
- Freshly ground Black Pepper
Equipment
- 1 Heavy-bottomed frying pan
Instructions
- First make your dressing by whisking all of the ingredients together or blitzing in a food processor. You can make this in advance and store in your fridge.
- Trim the asparagus cutting off the bottom three to four centimetres if thick and woody. Trim the tender stem broccoli and measure out the peas. Bring a large pan of salted water to the boil and quickly blanch the vegetables by adding first the broccoli and asparagus and then the peas.
- As soon as the water returns to the boil carefully strain and plunge the broccoli, asparagus, and peas into very cold water. If you can add some ice even better. This will arrest the cooking and keep the vegetables fresh and crunchy. Drain and set aside.
- Heat the olive oil in a large heavy-bottomed frying pan and add the courgette and garlic. Do not add the garlic first as there is a risk it could burn.
- Stir constantly until the courgettes start to colour and soften. Remove from the heat and season generously. Add the other vegetables and toss together with the dressing.
- Tip into a nice serving bowl and crumble over the feta. Garnish with finely sliced red chilli, freshly torn mint leaves and a drizzle of dressing.
Notes
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