Spring salad with asparagus, goats’ cheese and hazelnuts
- 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 courgetteszucchini, summer squashX, peeled into ribbons
- 1 baby cos lettuce
- 6 cups baby rocketarugulaX
- 150g goats’ cheese
- ½ cup toasted hazelnuts, roughly chopped
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.
Make it gluten free: Use gluten-free bread.
Make it vegan: Substitute nut cheese for goats’ cheese.
Nutrition Info (per serve)
Total fat 37g
–Saturated fat 7g
Dietary fibre 13g
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