In love with this spring salad that I made with British seasonal produce 🌱 This is an asparagus cherry tomato salad with crumbled feta cheese, pecans, and balsamic vinaigrette.
300 grams fresh asparagus tips
300 grams fresh cherry tomatoes (cut into halves)
1/3 cup chopped pecans
70 grams crumbled feta
To make the vinaigrette:
2 tbsp balsamic vinegar
1 tbsp olive oil
2 cloves garlic (minced)
1 tsp honey (optional)
1 tsp Dijon mustard (optional)
Salt & black pepper to taste
Bring a medium pot of water to boil, add asparagus to boiling water and cook for 4-5 minutes until tender crisp. Meanwhile, prepare vinaigrette by mixing all ingredients together in a small bowl.
When asparagus is cooked, let it cool down or place in a bowl filled with ice cold water for 15 seconds then drain. Mix all ingredients together in a medium sized bowl and serve.
@Waitrose are running a competition to celebrate all things spring. For a chance to win one of two £500 Waitrose/John Lewis gift card, share pictures of your spring inspired seasonal dishes and tag with #SpringMoments. Your photography will also be featured in Waitrose Weekend! #ad #asparagussalad