appetite magazine
Shallot, courgette & asparagus salad
 
 
Serves: 4
Ingredients
  • 250g bunch asparagus
  • 4 shallots, finely sliced
  • 2 small courgettes, sliced into discs
  • 100g feta, broken into small pieces
  • 2 tsp poppy seeds
  • 4-5 sprigs tarragon, leaves roughly chopped
  • ½ lemon
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • 2 tbsp crème fraÎche
Method
  1. Bring a pan of water to the boil and blanch the asparagus for 2-3 mins. Add the shallots to the pan for 30 secs then drain and run the vegetables under cold water.
  2. Drain again and put into a salad bowl with the courgette, feta, poppy seeds and tarragon.
  3. For the dressing, place the juice of the lemon, oil, mustard and crème fraÎche in jar with a screw top. Season and shake to combine. Drizzle over the salad and toss well. Taste and adjust seasoning if necessary.
Recipe by appetite magazine at https://www.appetitemag.co.uk/shallot-courgette-asparagus-salad/