Spring salad with asparagus, goats’ cheese and hazelnuts
Green spring salad with seasonal vegetables, creamy goats' cheese and crunchy hazelnuts. Throw this delicious salad together in just 20 mins.
Serves: 4
Time to make: 20 mins
Ingredients
- 4 thick slices seeded sourdough, cut into 2cm squares
- 1 bunch asparagus
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 cup frozen peas, thawed
- 1 cup edamame beans
- 2 radishes, thinly sliced
- 2 courgettes, peeled into ribbons
- 1 baby cos lettuce
- 6 cups baby rocket
- 150g goats’ cheese
- ½ cup toasted hazelnuts, roughly chopped
Instructions
1 Preheat the oven to 200°C. Line an oven tray with baking paper. Place sourdough squares and asparagus on tray, spray with olive oil and season with black pepper. Place tray in oven for 5–10 minutes until sourdough is crisp and asparagus is roasted.
2 Into a pot of boiling water, place asparagus. Blanch for 2 minutes, drain and refresh in iced water.
3 In a small jar, combine olive oil, lemon juice and zest, and shake well.
4 In a large bowl, combine peas, edamame beans, radishes, courgettes, lettuce and rocket. Place asparagus and croutons on top, and crumble over goats’ cheese. Garnish with chopped hazelnuts and serve.
Variations
Make it gluten free: Use gluten-free bread.
Make it vegan: Substitute nut cheese for goats’ cheese.
Nutrition Info (per serve)
Kilojoules 2500kJ
Calories 596cal
Protein 25g
Total fat 37g
–Saturated fat 7g
Carbohydrates 35g
–Sugars 6g
Dietary fibre 13g
Sodium 530mg
Calcium 370mg
Iron 3.54mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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