Roasted asparagus, purple sprouting broccoli and feta salad

Roasted asparagus, purple sprouting broccoli and feta salad recipe

1 rating

Make the most of seasonal asparagus and purple sprouting broccoli with this gorgeous salad recipe. Roasting the vegetables gives them a rich and nutty flavour which pairs delightfully with creamy feta and a honey and mustard dressing. See method

  • Serves 4 as a side, 2 as a main
  • 10 mins to prepare and 10 mins to cook
  • 628 calories / serving

Ingredients

  • 100g (3 1/2oz) asparagus, ends snapped off
  • 100g (3 1/2oz) purple sprouting broccoli, any woody ends cut off
  • 2 tbsp vegetable oil
  • 85g bag watercress

For the dressing

  • 1 lemon, juiced and zested
  • 2 tbsp honey or sugar
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 50g (2oz) feta, crumbled

Each serving contains

  • Energy

    2590kj
    628kcal
    31%
  • Fat

    64g 92%
  • Saturates

    9g 46%
  • Sugars

    7g 7%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 7.5g Protein 5g Fibre 0.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Pour 2 tbsp oil into a roasting tray and heat it in the oven for 2 minutes. Add the asparagus and broccoli, season and roast. Take the asparagus out (especially if it's the thin, delicate type) after 5 minutes, and broccoli after 10 minutes.
  2. For the dressing, mix the lemon juice, zest, honey and a pinch of salt and stir to dissolve. Then whisk in the oil and mustard.
  3. Pour the dressing over the warm vegetables, stir through the watercress, sprinkle over the feta and serve.

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