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Asparagus, tomato and feta salad recipe

6 ratings

This seasonal salad is a great make-ahead starter for your Easter lunch. Serve your asparagus over whipped feta, then add homemade croutons for extra crunch. See method

Serves 8
Takes 35 mins
189 calories / serving
Healthy
Vegetarian

Ingredients

200g feta
75g Greek-style natural yogurt
200g cherry vine tomatoes, halved
1 tbsp cider vinegar or sherry vinegar
2 tbsp extra-virgin olive oil
½ lemon, zested
½ tsp caster sugar
3 x 125g packs asparagus tips, trimmed

For the croutons

1 ciabatta roll, roughly torn into pieces
1½ tbsp extra-virgin olive oil
1 tbsp za’atar (optional)

Low in sugar and a source of protein

Each serving contains

Energy
785kj
189kcal 9%
Fat
14g 19%
Saturates
6g 30%
Sugars
3g 3%
Salt
0.8g 13%

of the reference intake
Carbohydrate 8.1g Protein 7.4g Fibre 1.9g

Method

Make the croutons. Toss the bread, oil and za’atar (if using) together on a baking sheet. Turn the oven to gas 7, 220°C, fan 200°C and put the bread straight in. Bake for 10-12 mins until golden and crisp.
Meanwhile, put 150g feta and the yogurt in a small food processor or blender and blitz until smooth. Cover and chill in the fridge until needed.
Toss the tomatoes with the vinegar, 1 tbsp oil, lemon zest, sugar, a little salt and a generous amount of black pepper in a bowl.
Toss the asparagus with the remaining oil and some seasoning. Heat a griddle or frying pan over a high heat and griddle the asparagus, in batches, for 5 mins, turning regularly, until charred all over.
To serve, spread the whipped feta on a sharing platter or divide between plates. Top with the asparagus spears, then spoon over the tomatoes and their juices. Add the croutons and crumble over the remaining feta to serve.

See more Easter recipes