Asparagus, beetroot and feta salad
Ingredients
FOR THE DRESSING
6tbsp olive oil
2tbsp lemon juice
1 garlic clove, crushed
FOR THE SALAD
500g (1lb 2oz) asparagus spears
1 x 250g pack cooked beetroot, cut into wedges
50g (2oz) walnut halves, toasted large handful of fresh mint leaves, torn if very large
1 x 200g pack feta cheese, drained and crumbled
Rich colours make for rich flavours
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Method
1 Make the dressing by combining all of the ingredients in a screw-top jar, seasoning to taste, and shaking well.
2 Cut each asparagus spear in half on the diagonal. Then steam over boiling water for 4-5 min, or cook in simmering salted water for 3-5 min until bright green and tender when gently pierced. Drain well.
3 Put the asparagus in a large bowl with the beetroot, walnuts and mint, and about
three-quarters of the cheese. Pour over the dressing and toss gently to mix.
4 Top with the remaining cheese.
Cook's tip
There are lots of ways to vary this salad, depending on what's in season in the shops and what you like best. Green beans or mangetout can replace the asparagus, and hazelnuts or pecans can be used instead of walnuts. Goat's cheese or a sharp and creamy blue cheese, such as Saint Agur, can be substituted for the feta.
