Asparagus and persian fetta salad

Super Food Ideas

Super Food Ideas - December 2006 , Page 18
Recipe by Annette Forrest

Photography by Mark O'Meara

• Ingredients

• 4 bunches asparagus, trimmed
• 500g butter beans, topped
• 500g sugar snap peas, trimmed
• 175g marinated Persian feta (see note)

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• Method
• Notes

1. Step 1
   Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.
2. Step 2
   Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.