Asparagus-walnut-parmesan-salad

Courgette, asparagus and Parmesan salad

Fresh, crunchy and perfect for summer

By , 07 August 2018

(6 votes)

Courgette, asparagus and Parmesan salad
  • 25 Mins

  • Serves: 4

  • Price: £1.12 per serving

Nutritional Info
Each 126g serving contains
  • Energy

    438KJ

    105KCAL

    5%
  • Fat

    7.7g

    med

    11%
  • Saturates

    2.1g

    med

    11%
  • Sugars

    1.8g

    low

    2%
  • Salt

    0.15g

    low

    3%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 347kJ/83kcal.
Ingredients
  • 20g walnuts
  • 2 courgettes, shaved using a vegetable peeler
  • 2tsp extra virgin olive oil
  • Zest and juice 1 lemon
  • 125g asparagus tips, shaved using a vegetable peeler
  • 85g watercress
  • 30g Extra Special Parmigiano Reggiano, shaved
Method
  • Heat a frying pan and dry-fry the walnuts over a medium heat for 5 mins, stirring regularly, until toasted. Set aside to cool, then break into pieces.

  • Heat a griddle plan over a medium heat. In a bowl, toss the courgette shavings with half of the olive oil and lemon zest. In batches, griddle for 1 min on each side, until char lines appear.

  • In a large bowl, stir together the rest of the olive oil and the lemon juice. Season with black pepper. Add the asparagus shavings, watercress and courgette, and toss to dress.

  • To serve, arrange the salad on a platter and scatter over the walnuts and Parmesan.