Asparagus, egg and grilled feta salad Recipe
Ingredients
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
Method
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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