Asparagus, Egg and grilled Feta Salad

Course

Lunch Salads

Info

Servings
2
Prep Time
10 minutes
Cook Time
5 minutes

Ingredients

Lemon finely grated zest and juice 1/2
olive oil (80ml) 1/3 cup
Greek-style Feta firm, sliced 200 g
Chilli Flakes dried 1 1/2 tsp
Oregano dried 1 1/2 tsp
Asparagus shaved (using a mandoline or vegetable peeler) 2 bunches
Baby Cos Lettuce leaves separated 1
Mint Leaves leaves torn 1/2 bunch
Chives 1/2 bunch
Eggs poached 4
Hazelnuts roasted , roughly chopped (75g) 1/2 cup

Method

Place anchovy in a mortar and pestle and grind to a paste. Whisk together lemon zest and juice, 1/4 cup (60ml) oil and anchovy paste, then season and set dressing aside.
Place feta on a board and sprinkle over the chilli flakes, pressing lightly into the cheese to coat. Turn feta over and repeat with oregano.
Heat remaining 1 tbs oil in a large frypan over medium heat. Cook the feta, turning, for 2 minutes or until fragrant and light golden. Cool slightly.
Place asparagus, lettuce and herbs in a bowl, then toss to combine. Divide salad among 4 bowls, drizzle over dressing and top with feta, eggs and ha-zelnuts.

More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.