10 mins preparation | 5 mins cooking | Serves 8
Ingredients
Lemon dressing
- 1 clove garlic, crushed
- 1/4 cup (60ml) olive oil
- 1 1/2 tablespoon lemon juice
- salt and freshly ground black pepper to taste
Beetroot, asparagus & feta salad
- 2 bunches (340g) asparagus, halved
- 200g feta cheese, crumbled (reserve 50g as a garnish)
- 1 cup loosely packed fresh mint leaves, torn
- 450g can beetroot wedges, drained
- 1/2 cup (50g) walnut halves, toasted
Method
- To make the lemon dressing, whisk all the ingredients together in a jug.
- Boil, steam or microwave asparagus until just tender and drain.
- Combine asparagus, mint, beetroot, 3/4 of the cheese, nuts and dressing in a bowl. Top with reserved cheese.
