ASPARAGUS AND ZUCCHINI SALAD
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
FOR THE DRESSING
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!