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Asparagus, Egg & Grilled Feta Salad Recipe

By: Katrina Butterworth
Asparagus, Egg & Grilled Feta Salad
Course
LunchReset RecipesSalads
Tags
4W-Reset SaladsAsparagusEggsFetaGrilled
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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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 hazelnuts.

Extra Notes

For a really healthier option, use goats cheese in place of the feta.
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.

More Recipes


Watermelon Collagen Spritzer
Strawberry Rhubarb Chia Jam
Asparagus Salmon Crust-Free Quiche
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