Mary Berry Asparagus Feta Salad

Mary Berry’s Asparagus Feta Salad is made with petits pois, asparagus spears, rocket leaves, pitted black olives, feta, and a zesty dressing of Dijon mustard, white wine vinegar, olive oil, fresh red chilli, and caster sugar. This easy Asparagus Feta Salad recipe creates a tasty and refreshing salad that takes about 15 minutes to prepare and can serve up to 4 people.

This Asparagus Feta Salad Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Asparagus Feta Salad Ingredients:

• 150g (5 oz) frozen petits pois
  12 asparagus spears, woody ends removed
  90g (3½ oz) rocket leaves
  100g (4 oz) pitted black olives, drained if from a jar
  200g (7 oz) feta, crumbled into large chunks

For The Dressing

• 2 tsp Dijon mustard
  2 tsp white wine vinegar
  6 tbsp olive oil
  ½ fresh red chilli, deseeded and finely chopped
  1 tsp caster sugar

How To Make Mary Berry Asparagus Feta Salad?

1. Cook the peas: Put a saucepan of salted water on to boil. When boiling, add the petits pois and cook for 3 minutes. Remove with a slotted spoon and refresh in a bowl of cold water before draining well.
2. Cook the asparagus: Return the pan of water to the boil and add the asparagus. Boil for 2–3 minutes until al dente, then drain and refresh in cold water.
3. Assemble the salad: Scatter the rocket in a flat serving dish. Sprinkle the cooked peas over the top and arrange the asparagus spears. Scatter with the olives and feta, then season with salt and pepper.
4. Prepare the dressing: In a small bowl, mix the ingredients for the dressing together and pour over the salad. Serve immediately.

Recipe Tips:

• Cool the veggies quickly: After boiling, cool the peas and asparagus in cold water to keep their color and crunch.
• Choose good feta: Pick a high-quality feta cheese that crumbles well and has a nice tangy taste.
• Check the dressing: Taste the dressing first. If it’s too sour, add a bit more sugar or olive oil.
• Serve right away: The salad is best when fresh. Add the dressing just before you serve to keep the leaves crisp.
• Adjust to your liking: You can change the amount of olives, chili, or other ingredients to match your taste.

What To Serve With Asparagus Feta Salad?

This crisp and tangy Asparagus Feta Salad pairs well with grilled chicken, roasted salmon, quinoa, or garlic bread. It also can be served alongside grilled vegetables, couscous, hummus, or a light pasta for a healthy lunch or dinner.

How To Store Leftovers Asparagus Feta Salad?

• Refrigerate: First, let the leftover Asparagus Feta Salad cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate it for up to 2 days.
• Freeze: This recipe is not recommended for freezing because the texture of the rocket leaves and feta cheese will become unpleasant when thawed.

Mary Berry Asparagus Feta Salad Nutrition Facts

Serving Size: 1 serving

• Calories: 170
• Total Fat: 13g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 220mg
• Potassium: 264mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken