Roasted asparagus, purple sprouting broccoli and feta salad recipe
Make the most of seasonal asparagus and purple sprouting broccoli with this gorgeous salad recipe. Roasting the vegetables gives them a rich and nutty flavour which pairs delightfully with creamy feta and a honey and mustard dressing.
See method- Serves 4 as a side, 2 as a main
- 10 mins to prepare and 10 mins to cook
- 628 calories / serving
Ingredients
- 100g asparagus, woody ends snapped off
- 100g purple sprouting broccoli, any woody ends cut off
- 2 tbsp vegetable oil
- 85g bag watercress
For the dressing
- 1 lemon, juiced and zested
- 2 tbsp honey or sugar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 50g feta, crumbled
Each serving contains
- Energy
- 2590kJ 628.0kcal
- Fat
- 64g
- Saturates
- 9g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.5gProtein 5.0gFibre 0.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Pour 2 tbsp oil into a roasting tray and heat it in the oven for 2 mins. Add the asparagus and broccoli, season and roast. Take the asparagus out (especially if it's the thin, delicate type) after 5 mins, and broccoli after 10 mins.
- For the dressing, mix the lemon juice, zest, honey and a pinch of salt and stir to dissolve. Then whisk in the oil and mustard.
- Pour the dressing over the warm vegetables, stir through the watercress, sprinkle over the feta and serve.
- See more Vegetarian recipes
