RACHEL LETT
Crunchy asparagus, salty-creamy feta, fresh mint, zingy citrus, and earthy-nutty hazelnuts. This salad has everything, and a great way to squeeze out the last of the asparagus season. Make the most of all its beauty in its raw form.
Asparagus, Mint and Hazelnut Salad
SERVES 2
30g hazelnuts
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
3 tablespoons olive oil
salt and pepper
bunch asparagus (approx. 400g)
30g feta cheese (omit if dairy free)
1 tablespoon chopped mint
Ingredients
Preheat the oven to 180°C (365°F) and toast the hazelnuts for about 10 minutes until fragrant and golden
While the hazelnuts toast, get on with the salad dressing. In a serving platter, add the lemon juice, vinegar, oil, season with salt and pepper and mix.
Hold the aspapragus by the woody end and using a peeler, shave it lengthwise to create strips. You may find it easier to place the asparagus on board while you do this.
Add the asparagus strips to the platter of dressing, and toss. Roughly chop the toasted hazelnuts and scatter on top, along with feta and mint.
Adjust the seasoning to your taste and enjoy!