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Asparagus, egg and grilled feta salad
Asparagus, egg and grilled feta salad
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Prep Time:
10 minutes
Cook Time:
4 minutes
Total Time:
14 minutes
Delight in a quick and refreshing asparagus, egg, and feta salad.
Ingredients:
  • 5 anchovy fillets in oil, drained
  • Zest and juice of 1/2 lemon
  • 80ml olive oil
  • 200g firm Greek-style feta, sliced
  • 1 1/2 tsp dried chilli flakes
  • 1 1/2 tsp dried oregano
  • 2 bunches asparagus, shaved (using a mandoline or vegetable peeler)
  • 1 baby cos lettuce, leaves separated
  • 1/2 bunch mint, leaves torn
  • 1/2 bunch chives
  • 4 eggs, poached
  • 75g hazelnuts
Instructions:
  • In a mortar and pestle, crush the anchovy into a smooth paste. Combine the lemon zest, lemon juice, 1/4 cup (60ml) oil, and anchovy paste, whisk thoroughly until well blended. Season the dressing to taste and set it aside for later use.
  • On a board, layer the feta and sprinkle chili flakes over it, gently pressing to coat the cheese. Flip the feta and repeat the process with oregano.
  • In a large frypan over medium heat, heat the remaining tablespoon of oil. Cook the feta, turning occasionally, for 2 minutes until fragrant and lightly golden. Allow to cool slightly before serving.
  • Combine asparagus, lettuce, and herbs in a bowl, tossing gently to mix. Distribute salad evenly among 4 bowls, drizzle dressing on top, and garnish with feta, eggs, and hazelnuts.

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