14 November 2012

Plate Up. Spring Salad

I stumbled across making this salad by accident. I’d had a long day and didn’t want a generic garden salad or plain old vegies, so after some rummaging around in my fridge I came up with the following ingredients, which together make a simply delicious salad for this trans-seasonal time of year. Enjoy!

What you’ll need
1 bunch asparagus
a dozen cherry tomatoes
½ lemon
1/3 cup walnuts, roughly chopped
Extra virgin olive oil
1 tablespoon balsamic vinegar
100g Bulgarian fetta, crumbled

What to do
Place walnuts and lettuce in a salad bowl. Pan fry asparagus and tomatoes. When nearly cooked through, drizzle with balsamic vinegar and season with salt and pepper. Remove from heat and add to salad bowl. Drizzle salad with olive oil and squeeze over lemon juice. Add fetta and toss. Serves 4 as side dish or 2 as main.

Photos by Krissie.