During the strawberry and asparagus season, it is my favourite salad, which we eat with appetite for lunch. A few ingredients are enough and in about 10 minutes we have a delicious, healthy dish.
I prepared the salad on the Randabergfjellet (hill in Randaberg), from which you can clearly see the beach and nearby islands. After cooking in full sun it was nice to cool feet in the sea ...
Ingredients:
- 50 g rocket
- 250 g of green asparagus (1 packet)
- 200 g of strawberries
- 75 g of vegan feta
- 3 tbsp of roasted nuts (in this recipe: pine and walnuts)
- a few leaves of mint
- salt and pepper
dressing:
- 2 tbsp of olive oil
- 1/2 tsp of mustard
- 1/2 tsp maple syrup
- 1 tbsp of lemon juice
Instructions:
- Roast nuts in a dry frying pan and set aside to cool.
- Separate the woody ends of the asparagus and cut the rest into long strips. Leave the heads whole.
- In a grill or a regular skillet, heat up the olive oil and fry the asparagus. Season with salt and pepper.
- In the meantime, cut strawberries and feta cheese.
- Mix the dressing with the ingredients above.
- Put rocket, asparagus, strawberries and feta on a plate. Sprinkle with roasted nuts, pour over the dressing and decorate with mint leaves.
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