Hello hello hello Asparagus season
Finally, it’s the Asparagus’ time to shine my angels. And what a fabulous way to let them, by making a gorgeous spring salad with all of the best bits. They only need to be boiled for 5 minutes, as they taste best in this salad al dente.
After month’s of checking the dairy free fridge section in Sainsbury’s, I got my mits on some of of their Free From Feta . It’s coconut oil based, and in my opinion tastes virtually identical to standard Feta. So stock up when you find some is my advice!
The combination of tomatoes, walnuts and balsamic glaze is glorious, and you can get this salad prepped and on the table in under 10 minutes. So what’s your excuse ay? An absolutely beautiful dish for those big buffet spreads, that’s full of flavour!
200g dairy free feta (cut into small chunks)
250g cherry tomatoes (halved)
60g wild rocket
2 tablespoons of walnuts (chopped into chunks) 250g asparagus
drizzle of balsamic glaze
1. On a medium heat, bring a saucepan of water to the boil, and add the asparagus spears for approx. 5 minutes.
2. Meanwhile, combine feta chunks, chopped tomatoes and walnuts in a bowl.
3. Line a serving dish with rocket, and then empty the feta mixture on top.
4. Drain the asparagus and lay on top of the salad, before drizzling with balsamic glaze.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats