This is a classic spring salad, and perfect for taking to a barbecue or pot-luck. At home, try serving it alongside pan-fried fresh fish or steak. You could also add a cup of your favourite grain — quinoa, freekeh, pearl barley or brown rice, to make it more substantial.
Salad
| 1 bunch | Asparagus (Main) |
| 1 head | Broccoli, small (Main) |
| 1 dash | Olive oil |
| 2 tsp | Chilli flakes |
| 75 g | Feta (Main) |
| ¼ cup | Almonds, sliced |
| 2 Tbsp | Sunflower seeds |
| 1 small bunch | Basil, roughly chopped (Main) |
| 1 small bunch | Flat leaf (Italian) parsley, roughly chopped (Main) |
| 1 small bunch | Mint, roughly chopped (Main) |
Dressing
| 3 Tbsp | Extra virgin olive oil |
| 1 Tbsp | White wine vinegar |
| 1 tsp | Dijon mustard |
| ½ | Lemons, juiced |
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Directions
To make the salad
- Cut the broccoli into florets, and cut the stalk into chunks (it's good to eat too). Lay on a baking tray and drizzle with olive oil. Sprinkle over the chilli flakes, then season with salt and pepper. Roast at 200C for 15 minutes.
- Snap the woody ends off the asparagus and cut each spear into pieces about 5cm in length. Blanch in boiling water for one minute, before running under cold water. Set aside.
- Add asparagus and broccoli to a large bowl, then add feta, almonds, seeds, herbs, and drizzle over dressing (see below). Toss gently to combine, then serve.
To make the dressing
Whisk all ingredients together in a small bowl. Taste and adjust as necessary.
