Herby Asparagus & Shallot Salad with Pistachio & Feta Dressing
Serves: 2
Prep: minutes
Cooking Time: minutes
Ingredients
- 2 shallots, finely sliced into rings
- Juice and zest of 1 lemon
- ¼ tsp caster sugar
- 500g Jersey Royal Potatoes, rinsed
- 2 bunches asparagus, woody ends trimmed
- 1 avocado, pitted and sliced
- Handful parsley, roughly chopped (a few leaves reserved for garnish)
- Handful mint, roughly chopped (a few leaves reserved for garnish)
- Handful tarragon or dill, roughly chopped (a few leaves reserved for garnish)
- 75g feta, crumbled
- 50g unsalted pistachios, toasted
- 3 tbsps extra virgin olive oil
- Juice of ½ a lemon
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper
What to Do
Some vegetables are made to go together, and new season Jersey Royal potatoes and British asparagus are one such combination. This salad comes together in under half an hour and is a real celebration of all that’s good about spring.
In a small mixing bowl, combine the sliced shallots with the lemon zest and juice, and the sugar. Scrunch with clean hands to work the lemon into the shallots, then set aside to soften while you prep the rest of the salad.
Fill a saucepan with salted water and bring to the boil. Boil the potatoes for 12-15 minutes until just tender, halving any larger ones. Lift out into a colander. Blanch the asparagus for 3 minutes (unless the water is particularly muddy, there’s no need to change it), then drain in a colander and run the cold tap over the spears to preserve their bright green colour and fresh flavour. Pat dry, then transfer to a large mixing bowl with the potatoes, avocado, shallots and chopped herbs.
Roughly chop the pistachios, then combine in a jug with the oil, lemon juice, honey, mustard, and salt and pepper. Taste and adjust the seasoning. Pour the dressing over the salad, gently toss to combine then transfer to a platter and top with the feta and reserved herbs.
Optional extras: you can make this salad go further by stirring through a jar of creamy butterbeans, or a pouch of mixed grains. Serve with roasted tofu or grilled salmon for a standout spring supper.
