I actually made this salad just before I went on holiday but didn't get round to writing a post on it. Lovely, light summery lunch. I'm sure it tastes just as good in the rain though! The peppery rocket works well with the tart lemon dressing and salty feta cheese.
I made it using English asparagus. As the season has sadly now ended, you could replace asparagus with sugar snap peas if you wanted.
Ingredients (serves 2):
1 bunch asparagus (or sugar snap peas if you prefer), woody bit removed and spears cut into three pieces
1 courgette, cut into thin slices
2 spring onions, finely chopped
1 bag rocket
100g feta cheese crumbled or cubed (you could also use goats cheese)
Handful of fresh herbs, chopped (I used mint, basil and parsley but you could just use one)
Juice of half a lemon
3 tablespoons olive oil
Drizzle of olive oil for cooking
Drizzle asparagus and courgette with a little olive oil and cook in pre-heated griddle pan for 3-4 minutes, turning once during cooking. Allow to cool slightly.
Mix spring onions, rocket, herbs in a bowl.
In a separate bowl, whisk together the olive oil and lemon juice to make a salad dressing.
Add the asparagus and courgette to the leaves, dress according to taste. Serve sprinkled with feta cheese.
courgette, asparagus, feta, lemon, spring onion, rocket