Women's Health Australia - - FOOD HUB -


2 zuc­chi­nis

14 as­para­gus spears, woody ends trimmed

1 tsp ex­tra vir­gin olive oil

Sea salt and freshly ground black pep­per, to taste

Small hand­ful of mint leaves, roughly torn

50g rocket leaves

75g Per­sian feta

½ long red chilli, seeded and thinly sliced

1 tsp sesame seeds


Grated zest and juice of ½ lemon 1 tbs ex­tra vir­gin olive oil

Turn your grill to its high­est set­ting. Chop the ends off the zuc­chi­nis, then run a sharp knife or veg­etable peeler along them length­ways to cre­ate thick, wide rib­bons. Set aside. Chop the as­para­gus into 5cm lengths. Trans­fer to a bowl, then add the olive oil.

Use your hands to en­sure the as­para­gus is evenly coated in the oil, then place it on a large bak­ing tray and sea­son with salt and pep­per.

Grill the as­para­gus, turn­ing oc­ca­sion­ally so it cooks evenly for 5 mins, or un­til slightly charred. Add the zucchini rib­bons, care­fully spread­ing them out so they don’t clump to­gether, and re­turn to the grill for an­other 2–3 mins un­til all the veg­eta­bles are cooked through. Set aside to cool.

Once the veg­eta­bles are at room tem­per­a­ture, toss them with the mint and rocket leaves. Trans­fer to a serv­ing dish. Crum­ble the feta over the top of the salad.

In a small bowl or mug, com­bine the dress­ing in­gre­di­ents, sea­son with salt and pep­per and whisk well with a fork. Pour the dress­ing over the salad, then sprin­kle on the chilli and sesame seeds prior to serv­ing. The ideal lunch or easy din­ner!

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