Name: Beetroot, asparagus and feta salad
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 1/2 tablespoon lemon juice; 1 clove garlic, crushed; 340 gram (11 ounces) asparagus, halved crossways; 200 gram (6½ ounces) feta cheese, crumbled; 1 cup loosely packed fresh mint leaves, torn; 450 gram (14½ ounces) canned beetroot (beets) wedges, drained; 1/2 cup (50g) roasted walnut halves

Beetroot, asparagus and feta salad

This easy beetroot, asparagus and feta salad is packed full of colour and goodness and makes an appetising addition to the barbecue table. The tangy dressing and walnuts add an extra depth of flavour and texture.

Serves 6

Cook

Ingredients

1/4 cup (60ml) olive oil

1 1/2 tablespoon lemon juice

1 clove garlic, crushed

340 gram (11 ounces) asparagus, halved crossways

200 gram (6½ ounces) feta cheese, crumbled

1 cup loosely packed fresh mint leaves, torn

450 gram (14½ ounces) canned beetroot (beets) wedges, drained

1/2 cup (50g) roasted walnut halves

Method

1.To make lemon dressing, place olive oil, lemon juice and garlic in screw-top jar; shake well.

2.Boil, steam or microwave asparagus until just tender; drain.

3.Place asparagus and dressing in large bowl with remaining ingredients; toss gently to combine.

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