Asparagus, Tomato and Fetta Salad
Quick salad with lettuce, asparagus, roma tomatoes and feta.
15 min
Serves 6
Ingredients
200g South Cape Greek Style Fetta, cubed
2 bunches young asparagus, trimmed
2 tablespoons lemon juice
½ cup extra virgin olive oil
2 teaspoons dried oregano
1 baby cos lettuce
1 punnet baby roma tomatoes, halved
1/3 cup black kalamata olives
Continental parsley leaves, for sprinkling
Sea salt and freshly ground black pepper, to taste
Method
- Cook asparagus spears in a frypan with ½ cup water until tender, drain and refresh under cold water.
- Shake lemon juice, olive oil, oregano, salt and pepper together in a jar to make a dressing.
- Arrange lettuce, asparagus, tomatoes, olives and South Cape Greek Style Fetta on a platter.
- Drizzle with dressing and serve sprinkled with parsley leaves.
