I love making salads in summer. I haven’t always been a big salad person though. Salad growing up was usually iceberg lettuce, tomato, capsicum and cucumber, with a bit of dressing thrown on. And whilst that is a perfectly fine salad to have, it just doesn’t make me want to go back for seconds. But since the popularisation of the famous Changs fried noodle and wombok salad (now a staple at any Aussie BBQ), the salads at my parent’s dinner table, as well as my own, have been a bit more interesting.
This Asparagus, Bean and Persian feta salad is a great way to enjoy asparagus while it is still around. I am not usually a huge fan of bean salads but I find this one is a great accompaniment to barbequed meats. The creamy feta in it is beautiful with the beans and asparagus. If you are able to get it, Persian marinated feta is the best, but any marinated feta will do. The veggies in it are served cold, but they also taste fantastic warm (just don’t refresh the veggies in cold water after they cook).
Asparagus, Bean and Persian Fetta Salad
Adapted from Taste.com.au
- 2 bunches asparagus, trimmed
- 250g butter beans, topped
- 250g sugar snap peas, trimmed
- 85g marinated feta
Cook asparagus in a saucepan of boiling water for 2 minutes. Remove asparagus with tongs and refresh in a bowl of cold water then drain.
Return water to the boil. Add beans and cook for 3 minutes. Add the peas and cook for 1 minute. Drain the beans and peas and refresh in cold water, then drain again.
Arrange asparagus, beans and peas on a platter. Crumble feta over the top. Drizzle 1 tbsp of the marinating oil from the feta over the salad. Sprinkle with cracked pepper and serve.
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