Asparagus Courgette Salad With Feta Sesame Seeds Recipes

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ASPARAGUS & COURGETTE SALAD WITH FETA & SESAME SEEDS



Asparagus & courgette salad with feta & sesame seeds image

Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly

Provided by Xanthe Clay

Categories     Lunch, Main course

Time 30m

Yield Serves 1 or 3-4 as side dish

Number Of Ingredients 8

1 tsp sesame seed
140g asparagus
50g pea
200g courgette
1 tsp sesame or olive oil
small handful rocket leaves
20g feta cheese
grated zest ½ lemon

Steps:

  • Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don't burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
  • Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.
  • Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.
  • Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

RAW ASPARAGUS SALAD



Raw Asparagus Salad image

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 17

1/8 teaspoon dry mustard
1/4 teaspoon celery salt
1/16 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1 1/4 teaspoons sugar
Pinch dried thyme
1/4 teaspoon crushed caraway seed
1/3 cup red-wine vinegar
1/3 cup vegetable oil
1 tablespoon ketchup
1/8 teaspoon Worcestershire sauce
2 cups trimmed and finely sliced asparagus (about 1 pound)
2 tablespoons finely sliced scallions, green and white parts
1/4 cup thinly sliced radish
1/2 teaspoon salt
4 medium sized Boston or bibb lettuce leaves, washed

Steps:

  • Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.
  • Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

COURGETTE SALAD



Courgette salad image

This courgette salad is the perfect barbecue accompaniment

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 7

2 large courgettes
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove , crushed
salt and pepper , to taste

Steps:

  • Grate the courgettes on the coarse side of your grater.
  • Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.

ASPARAGUS SALAD, JAPANESE-STYLE



Asparagus Salad, Japanese-Style image

Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.

Provided by Mark Bittman

Categories     salads and dressings, appetizer, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds asparagus, not too skinny
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 teaspoons rice vinegar, or to taste
Salt and pepper to taste

Steps:

  • Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  • Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
  • Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 477 milligrams, Sugar 4 grams

STRAWBERRY AND FETA SALAD



Strawberry and Feta Salad image

This unusual combination of strawberries, feta cheese, toasted almonds and romaine lettuce in a sweet and tangy dressing is sure to please your guests. A guaranteed pleaser for any potluck or BBQ meal!!!

Provided by Andrea Longo Policella

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 10

Number Of Ingredients 11

1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Steps:

  • In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  • In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  • In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 12.4 g, Cholesterol 22.4 mg, Fat 34.3 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 8.2 g

ASPARAGUS WITH SESAME SEEDS



Asparagus with Sesame Seeds image

There are lots of asparagus recipes but this one is a bit different with the sesame seeds. You may serve them hot or at room temperature

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, washed,ends snapped
2 tablespoons peanut oil (I use walnut oil too)
2 tablespoons shallots, minced
1 tablespoon sesame seeds
2 teaspoons light soy sauce
1/2 teaspoon dark sesame oil
salt and pepper

Steps:

  • Heat a wok or cast iron fry pan (medioum heat) and add peanut oil.
  • Saute the asparagus until they are bright green (apprx 3 minutes).
  • Flip and continue to cook them for another 3 minutes- do not overcook.
  • Add shallots and the sesame seeds, continue cooking and shake the pan tossing the asparagus for a further minute or two.
  • Watch the seeds do not burn- if they are getting too brown turn down the heat.
  • Add soy sauce, sasame oil, salt& pepper.
  • Shake pan& cook for 30 seconds.

Nutrition Facts : Calories 105.7, Fat 8.6, SaturatedFat 1.4, Sodium 171.5, Carbohydrate 6, Fiber 2.7, Sugar 2.2, Protein 3.3

PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS



Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds image

With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.

Provided by Jeff Schwarz And Greg Kessler

Categories     dinner, lunch, quick

Time 25m

Number Of Ingredients 11

½ cup pumpkin seeds
¼ cup plus 1 tablespoon extra virgin olive oil
1 pound thick asparagus
4 radishes
1 tablespoon dill, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
½ pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
  • Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
  • Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
  • Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
  • To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
  • Garnish with the reserved asparagus tops and chive flowers, and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

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