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Asparagus and courgette salad with feta

This super easy yet healthy asparagus and courgette salad with feta is a lovely dish all year round. You can serve it as a main dish for a light lunch or as a side dish with grilled meat/ fish for a more filling meal. If you don’t like or have cashew nuts, use pine nuts or walnuts instead! The feta can be substituted with plant-based version for a dairy-free meal. Vegans should use agave or maple syrup instead of honey.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp fennel seeds
  • 1 Tbsp olive oil
  • 300 g asparagus
  • 2 courgettes
  • 50 g wild rocket/arugula
  • 100 g feta vegan, if needed
  • 3 Tbsp toasted cashews
  • For dressing:
  • 2 tsp olive oil
  • ½ lemon juiced
  • ½ tsp soy sauce
  • ½ tsp honey/agave syrup
  • 1 tsp chopped parsley green

Method
 

  1. Mix the fennel seeds and oil.
  2. Using a vegetable peeler “peel” the courgette into thin, long slices.
  3. Remove the woody ends of the asparagus.
  4. Put the courgette slices and asparagus into a mixing bowl, pour over the mixed oil, and coat them well.
  5. Turn on the grill or griddle pan and grill the marinated courgette and asparagus until lightly charred. Meanwhile, mix the dressing in a small bowl.
  6. Arrange the grilled vegetables on a serving platter, pour over the dressing, stir through the rocket leaves and the cashew nuts. Crumble the feta cheese on top.
  7. Serve lukewarm.