Simple Asparagus, Feta, Pea and Olive Salad
A light, yet satisfying asparagus salad. Goes well with poached fish.
Equipment
Ingredients
- 150 g Frozen Peas
- 12 Asparagus Spears (Ends removed)
- 90 g Rocket Leaves
- 100 g Olives
- 200 g Feta Cheese (Crumbled into large chunks)
Dressing
- 2 tsp English Mustard
- 2 tsp White Wine Vinegar
- 6 tbsp Olive Oil
- ½ Red Chilli (Deseeded and finely chopped)
- 1 tsp Caster Sugar
Instructions
- Boil some salted water in a saucepan and add the peas and cook for 3 minutes. Drain and rinse under cold water.
- In the same saucepan, add the asparagus. Boil for 2-3 minutes until al dente, then drain and refresh in cold water.
- Scatter the rocket on a serving dish. Sprinkle the peas over the top and arrange the asparagus. Scatter the feta and olives, then season with salt and pepper.
- In a small bowl, mix the ingredients for the dressing together and pour over the salad.
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Calories: 409kcalCarbohydrates: 12gProtein: 11gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 45mgSodium: 1182mgPotassium: 314mgFiber: 4gSugar: 5gVitamin A: 1497IUVitamin C: 21mgCalcium: 317mgIron: 2mg
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