Courgette, asparagus and hazelnut salad recipe
This vibrant green salad is made for the warmer seasons. Bursting full of crunchy hazelnuts, griddled courgettes, asparagus and broad beans, and drizzled with a zesty orange and chilli dressing, this tasty salad makes a wonderful side.
See method- Serves 4
- 20 mins to prepare and 10 mins to cook
- 246 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
For the salad
- 2 courgettes, trimmed and thinly sliced lengthways
- 175g (6oz) asparagus, trimmed
- 250g (8oz) frozen broad beans
- 75g (3oz) watercress, spinach and rocket
- 75g (3oz) blanched hazelnuts, toasted and roughly chopped
For the dressing
- 1 orange, zested and juiced
- 2 tbsp olive oil
- ½ garlic clove, crushed
- ½ tsp chilli flakes
Each serving contains
- Energy
- 1020kJ 246.0kcal
- Fat
- 19g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 10.1gProtein 9.3gFibre 7.7g
Method
- To make the dressing, mix all the ingredients in a jug and season well.
- Heat a griddle pan over a high heat. Cook the courgettes in batches for 2-3 minutes on each side, until charred. Meanwhile, cook the asparagus in a pan of boiling water for 1-2 minutes. Remove with a slotted spoon and refresh under cold running water.
- Set aside on kitchen paper to dry. Return the cooking water to the boil and cook the broad beans for 3 minutes. Drain and refresh under cold running water. When cool enough to handle, gently squeeze off the skins from the beans. Arrange the courgettes and beans on a serving platter and pour over half the dressing.
- Reheat the griddle pan. Add the asparagus and cook for 3 minutes, turning, until lightly charred. Slice the asparagus into 5cm (2in) lengths and add to the platter, along with the salad leaves and most of the nuts. Toss to combine. To serve, drizzle over the remaining dressing and scatter over the remaining hazelnuts.
- See more Salad recipes
