Monday, 11 June 2007

Asparagus, Feta & Pumpkin Seed Salad

Pumpkin seeds can be found at Bulk Barn. However, if you can't get pumpkin seeds, use sunflower seeds.

2-4 servings
30 minutes prep time

Asparagus, Feta & Pumpkin Seed SaladSalad:
1 bunch of leaf or Boston lettuce
500 g fresh asparagus
1/3 cup pumpkin seeds (pepitas)
200 g feta cheese

1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
1 teaspoon tamari

Wash, pick over, dry and tear up the lettuce.

Trim the asparagus, and steam it. As soon as it is cooked, plunge it into cold water to stop it from cooking any further. When it is cool, cut it into inch long pieces.

Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they "pop" and turn light brown. Turn them out at once to cool on a plate.

Cut the feta cheese into 1 cm cubes.

Mix the oil, vinegar, tamari, Worcestershire sauce, pepper, cumin and celery seed.

Arrange the lettuce in a salad bowl. Arrange the asparagus, cheese, and pumpkin seeds over the lettuce, and drizzle the dressing over the salad immediately before serving.

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