Asparagus, Egg & Grilled Feta Salad

By: Katrina Butterworth
Asparagus, Egg & Grilled Feta Salad
Course
Lunch Reset Recipes Salads
Tags
4W-Reset Salads Asparagus Eggs Feta Grilled
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

  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.
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