Warm zucchini, asparagus and lemon minted fetta salad

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

Recipe «Warm zucchini, asparagus and lemon minted fetta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.