Flavour of the Month – Asparagus, Pea & Feta Salad
What’s in season in May?
Asparagus, broccoli, cabbage, carrots, lettuce & salad leaves, new potatoes, peas 🌱, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles
Apricot, bananas, kiwis, rhubarb
Cod, crab, halibut, plaice, prawns, salmon
Beef, chicken, lamb, wood pigeon
This asparagus, pea & feta salad will get you feeling summery! It’s healthy, fresh, super easy to make and won’t break the bank – using more than one seasonal ingredient. Make it in advance as a side for a BBQ, or whip it up as a quick mid-week meal.
We made ours with chilli to spice it up 🌶, but it tastes just as great without, if you prefer it mild.
Asparagus, Pea & Feta Salad
Prep Time: 10 mins
Cooking Time: Less than 10 mins
Equipment: Saucepan & Steam Pan
2 bunches of asparagus (or roughly 400g)
150g fresh garden peas (frozen & defrosted in water works too)
150g of fresh soya beans (again, frozen works too)
150g of Feta cheese, crumbled
4 radishes, thinly sliced
1 handful of fresh mint, roughly chopped
A sprinkling of chilli flakes (to taste)
1 garlic clove
2 tablespoons of lemon juice
1 teaspoon of honey
50ml extra virgin olive oil
A pinch of sea salt
- Bring water to the boil in a saucepan. Then turn to low heat and cover with lid
- Cut the ends off the asparagus
- Place steam pan (or metal colander) over saucepan.
- Add asparagus, peas & soya beans and cover with lid
- Steam for approx. 5 mins – or until asparagus is cooked to your liking
- Thinly slice radish, roughly chop fresh mint & crumble the feta
- Remove steam pan and place veg in large salad bowl. Allow to cool for a few minutes
- Add radish, mint, feta & chilli flakes to the bowl
- Dress the salad to taste and season with salt & pepper
- Crush garlic clove (either with crusher, or use flat side of large knife)
- In a dressing mixer (or a mug) add garlic, lemon juice, honey, olive oil and a pinch of salt
- Mix well
- Asparagus looks bright green just before it starts to become soft. If you like it al dente, this is the time to take it out.
- If you’re making the salad in advance, keep the dressing to one side and add once ready to serve – otherwise your veg can lose it’s bite!