Warm zucchini, asparagus and lemon minted fetta salad

Cooking Salads Warm zucchini, asparagus and lemon minted fetta salad

Toss up this tasty zucchini and asparagus salad to accompany your roast dinner.

Lables: Low sodium Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a barbecue chargrill or chargrill pan over medium-high heat. Place zucchini in a bowl. Add 2 teaspoons oil. Toss to coat. Cook zucchini, in batches, for 2 minutes each side or until golden and tender. Transfer to a heatproof bowl. Cover.
  2. Meanwhile, bring a saucepan of water to the boil over high heat. Cook asparagus and sugar snap peas for 3 minutes or until bright green and just tender, adding peas for the last 1 minute of cooking. Drain well. Add to zucchini in bowl. Toss to combine.
  3. Crumble fetta into large chunks. Add mint and lemon zest. Season with salt and pepper. Gently toss to combine. Place lemon juice and remaining oil in a bowl. Stir to combine. Arrange zucchini mixture on a platter. Drizzle with dressing and sprinkle with fetta mixture. Serve.

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3 zucchini, cut into thin ribbons
2 1/2 tbsp extra virgin olive oil
3 bunches asparagus, trimmed, halved crossways
300g sugar snap peas, trimmed
1 cup frozen peas
150g feta
1 tbsp chopped fresh mint
1 tsp lemon zest
1 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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