Serves | 2
Prep | 5 mins
Cook | 5 mins
Mindfulness Factors | Healthy | Quick & Easy | 10 minute meal | Plant-Based | Vegetarian
Ingredients
Grilled Asparagus & Feta Salad
125g asparagus tips
1tbsp extra virgin olive oil
400g tin Cannellini beans
200g feta, cut into cubes
Generous handful of rocket leaves
Sea salt, pinch of
Few cracks of freshly ground pepper
Lemon Dressing
1 lemon, juice and zest of
2 tbsp extra virgin olive oil
Method
Preheat your grill to high
Place the asparagus on a foil-lined baking sheet, drizzle over with olive oil and season with salt and freshly ground black pepper. Grill for around 5 minutes, or until al dente with a little char on one side. Set aside and leave to cool
While the asparagus cooks, heat a skillet or frying pan on high and add the Cannellini beans. Cook for a couple of minutes until softened then set aside to cool
When the asparagus has cooled to handle, cut in to bite-sized pieces and add to a salad bowl along with the cooled beans, the salad leaves and the lemon dressing. Toss to combine then add the feta and toss again, gently
Serve with big hunks of bread to mop the dressing. An absolutely delicious light lunch or supper!
Enjoy x
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