Chargrilled Asparagus and Rocket Salad

At Fait Maison, we’re all about taking advantage of seasonal ingredients, especially vegetables. The moment the sun comes out and we know winter is behind us, the kitchen is on top of any vegetable that isn’t about ‘warming the cockles of your soul’. Now it’s about fresh, green and oh so good for you.

The month of April saw us embrace the asparagus and fashion a salad that can either be served as a main or a side. Our executive head chef agrees that it would be a great accompaniment to delicious new season lamb cutlets, grilled with salt, pepper and a touch of garlic and rosemary.

Fait Maison Salad recipeIngredients

4tsp sesame seeds
560g asparagus
200g frozen peas (petit pois)
300g courgettes
150g packet of rocket
80g feta cheese
Zest of half a lemon

Dressing

4tbsp Olive oil
4tbsp Lemon juice
1tsp Salt
½ tsp Pepper

In a pan, begin by toasting the sesame seeds on a medium heat, until golden brown – avoid over toasting them so they don’t turn a darker shade of brown, as this will result in a more bitter taste to the salad. Prepare a sheet of baking parchment on a plate or tray, and when the sesame seeds are ready, pour onto the sheet and leave.

Steam the asparagus for about 3-4 minutes, making sure you have a bowl of ice-cold water ready to blanch them in when done. Blanching the asparagus in cold water will help keep their colour vibrant and green, and not turn dull and discolour.

With the same boiling water add the frozen peas then switch off the heat immediately, leaving the peas for about 8 minutes. Drain and leave to cool.

On a medium heat, pre-heat a griddle pan. Then slice your courgettes length wise to about ½ a centimetre in thickness, drizzling with a little olive oil before charring each one on the griddle – less than a minute on each side. You don’t want to over cook the courgettes, as you still want them to have a nice bite.

Finish off the asparagus in the same way, briefly charring on the griddle which adds a nice smoky taste to the asparagus and in turn, to the salad, without being bitter.

In a small, separate bowl, mix in the lemon juice and olive oil in equal quantities for a dressing, plus salt and pepper to season. To serve, mix the asparagus, courgettes and rocket together in a large serving bowl. Sprinkle over the lemon zest and mix with the feta cheese, which you want broken up into pieces. And lastly, sprinkle over the sesame seeds and give one last good toss together.

We like to keep our dressing on the side, but it’s up to you if you want to mix it into the salad itself before serving.

Discover more of our salads, available in our branches and for outside catering, here.