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.

Warm bean, asparagus and egg salad

200g baby green beans, trimmed
150g yellow beans, trimmed
2 bunches of asparagus, trimmed
shredded rind and juice of a lemon
1 tbsp extra virgin olive oil
1 tbsp chives, finely chopped
2 tsp dijon mustard
salt and white pepper to season
4 eggs
1 tsp white vinegar

1. Bring a med pan of water to the boil. Add beans and asparagus and cook for 2 mins or until brightly coloured and just tender. Drain, transfer to bowl with lemon rind and toss until combined.
2. Put oil, lemon juice, chives and mustard in a jug and season with salt and pepper. Put vegies on a serving plate.
3. Bring a small pan of water to the boil, reduce heat to a simmer. Add vinegar and stir, poach eggs until whites are cooked.
4. Top each salad with a poached egg and season with pepper. Drizzle dressing over salads and serve immediately.

Tarragon asparagus and haloumi salad

1/4 cup olive oil
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve

1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.

Bulgur and asparagus salad

1 cup bulgur
1/2 cup flaked almonds
1 bunch asparagus
1/2 cup marinated black olives
olive oil
1/4 cup red wine vinegar
3 hard boiled eggs, chopped

1. Put bulgur in a bowl and cover with cold water. Allow to stand for 15 mins. Drain and put in a large mixing bowl, add almonds and toss to combine.
2. Trim asparagus. Cook briefly in boiling water, drain and refresh under cold water.
3. Pit olives and finely chop. Whisk oil and vinegar. Season.
4. To serve, put bulgur mixture on a large plate, top with asparagus, chopped egg and olives. Spoon over dressing.