Asparagus, tomato and feta salad recipe
Created by The Tesco Recipes team
This seasonal salad is a great make-ahead starter for your Easter lunch. Serve your asparagus over whipped feta, then add homemade croutons for extra crunch.
See method- Serves 8
- Takes 35 mins
- 189 calories / serving
Ingredients
- 200g feta
- 75g Greek-style natural yogurt
- 200g cherry vine tomatoes, halved
- 1 tbsp cider vinegar or sherry vinegar
- 2 tbsp extra-virgin olive oil
- ½ lemon, zested
- ½ tsp caster sugar
- 3 x 125g packs asparagus tips, trimmed
For the croutons
- 1 ciabatta roll, roughly torn into pieces
- 1½ tbsp extra-virgin olive oil
- 1 tbsp za’atar (optional)
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Shop ingredientsEach serving contains
- Energy
- 785kJ 189.0kcal
- Fat
- 14g
- Saturates
- 6g
- Sugars
- 3g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 8.1gProtein 7.4gFibre 1.9g
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- Make the croutons. Toss the bread, oil and za’atar (if using) together on a baking sheet. Turn the oven to gas 7, 220°C, fan 200°C and put the bread straight in. Bake for 10-12 mins until golden and crisp.
- Meanwhile, put 150g feta and the yogurt in a small food processor or blender and blitz until smooth. Cover and chill in the fridge until needed.
- Toss the tomatoes with the vinegar, 1 tbsp oil, lemon zest, sugar, a little salt and a generous amount of black pepper in a bowl.
- Toss the asparagus with the remaining oil and some seasoning. Heat a griddle or frying pan over a high heat and griddle the asparagus, in batches, for 5 mins, turning regularly, until charred all over.
- To serve, spread the whipped feta on a sharing platter or divide between plates. Top with the asparagus spears, then spoon over the tomatoes and their juices. Add the croutons and crumble over the remaining feta to serve.
- See more Easter recipes
