Asparagus & Feta Salad
A light and easy salad, we have it with a nice chunk of sourdough for a quick lunch, but would make a perfect summer bbq or picnic addition.
A pack of asparagus.
1 unwaxed lemon
Extra virgin olive oil
Sundried tomatos (optional)
Snap of the ends of your asparagus, if not just using tips.
In a large mixing bowl, toss the asparagus in olive oil and a pinch of salt. Don't wash the bowl up yet.
Then grill them on a medium/high heat. They'll start to hiss a little and shrink slightly when done - about 5 minutes.
Remove and allow to cool for little.
Chop cooled asparagus into 2cm (ish) sections and put them back in the mixing bowl.
Add the zest of 1 lemon, a squeeze of the lemon juice, and a good amount of black pepper and toss through.
Add crumbled feta, and finely chopped sundried tomatoes if using and serve.