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    Friday, November 20, 2015

    Asparagus, egg and grilled feta salad Recipe

    Asparagus, egg and grilled feta salad Recipe
        200g firm Greek-style feta, sliced
        1 1/2 tsp dried chilli flakes
        1 1/2 tsp dried oregano
        2 bunches asparagus, shaved (using a mandoline or vegetable peeler)
        1 baby cos lettuce, leaves separated
        1/2 bunch mint, leaves torn
        5 anchovy fillets in oil, drained
        Finely grated zest and juice of 1/2 lemon
        1/3 cup (80ml) olive oil

        1/2 bunch chives
        4 eggs, poached
        1/2 cup (75g) roasted hazelnuts, roughly chopped

    Asparagus, egg and grilled feta salad Recipe

        Step 1

        Place anchovy in a mortar and pestle and grind to a paste. Whisk together lemon zest and juice, 1/4 cup (60ml) oil and anchovy paste, then season and set dressing aside.
        Step 2

        Place feta on a board and sprinkle over the chilli flakes, pressing lightly into the cheese to coat. Turn feta over and repeat with oregano.
        Step 3

        Heat remaining 1 tbs oil in a large frypan over medium heat. Cook the feta, turning, for 2 minutes or until fragrant and light golden. Cool slightly.
        Step 4

        Place asparagus, lettuce and herbs in a bowl, then toss to combine. Divide salad among 4 bowls, drizzle over dressing and top with feta, eggs and hazelnuts.

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    Item Reviewed: Asparagus, egg and grilled feta salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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