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Asparagus, egg and grilled feta salad

Name: Asparagus, egg and grilled feta salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 5 anchovy fillets in oil, drained; Finely grated zest and juice of 1/2 lemon; 1/3 cup (80ml) olive oil; 200g firm Greek-style feta, sliced; 1 1/2 tsp dried chilli flakes; 1 1/2 tsp dried oregano; 2 bunches asparagus, shaved (using a mandoline or vegetable peeler); 1 baby cos lettuce, leaves separated; 1/2 bunch mint, leaves torn; 1/2 bunch chives; 4 eggs, poached; 1/2 cup (75g) roasted hazelnuts, roughly chopped

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by Warren Mendes

delicious. team

Oct 03, 2015

Liven up your day with this fresh, fast and fabulous asparagus, egg and feta salad.

5 anchovy fillets in oil, drained
Finely grated zest and juice of 1/2 lemon
1/3 cup (80ml) olive oil
200g firm Greek-style feta, sliced
1 1/2 tsp dried chilli flakes
1 1/2 tsp dried oregano
2 bunches asparagus, shaved (using a mandoline or vegetable peeler)
1 baby cos lettuce, leaves separated
1/2 bunch mint, leaves torn
1/2 bunch chives
4 eggs, poached
1/2 cup (75g) roasted hazelnuts, roughly chopped

Method

1.

Place anchovy in a mortar and pestle and grind to a paste. Whisk together lemon zest and juice, 1/4 cup (60ml) oil and anchovy paste, then season and set dressing aside.
2.

Place feta on a board and sprinkle over the chilli flakes, pressing lightly into the cheese to coat. Turn feta over and repeat with oregano.
3.

Heat remaining 1 tbs oil in a large frypan over medium heat. Cook the feta, turning, for 2 minutes or until fragrant and light golden. Cool slightly.
4.

Place asparagus, lettuce and herbs in a bowl, then toss to combine. Divide salad among 4 bowls, drizzle over dressing and top with feta, eggs and hazelnuts.