It’s National Vegetarian Week this week, so at home I’m
making the most of the lovely fresh veg that’s come into season. Now, I love a
steak as much as the next gal, but every now and then I go meat-free for a few
days and my body seems to thank me for it. Mr B tends to look a little
crestfallen when he sees the protein missing from his plate, but this asparagus
recipe completely won him over – I hope you like it too!
Asparagus, pea and goat’s
cheese salad
Serves 4
300 g asparagus spears
300 g fresh or frozen peas
4 tbsp cold pressed rapeseed oil
2 garlic cloves, thinly sliced
3 spring onions, trimmed and chopped
a squeeze of lemon juice
125 g goat’s cheese
·
Give the asparagus a quick rinse to remove any
traces of soil, then snap off the bases. The woody part of the stem will bend,
so just work your way up towards the tip and when you reach the tender part, it
will break cleanly. Break each spear in half.
·
Heat a griddle pan until smoking hot then brush
the asparagus with a little of the oil and season with salt and pepper.
·
Griddle the asparagus for 2 minutes on each side
or until tender and stripy.
·
While the asparagus is cooking, cook the peas in
boiling, unsalted water for 2 – 3 minutes or until tender, then drain well.
·
Heat the rest of the oil in a small pan with the
garlic until it just starts to sizzle, then take it off the heat.
·
Toss the asparagus and peas with the garlic oil
and spring onions and leave to cool to room temperature. If you have time,
leave it covered on the worktop for an hour as it really lets the flavours
mingle.
·
When you’re ready to serve, add lemon juice,
salt and pepper to taste, then cube or crumble the goat’s cheese and carefully
stir it through.
·
To make the more expensive ingredients go a
little further you can add some baby spinach leaves or roughly chopped little
gem lettuce at this stage.
Do you have a favourite vegetarian dish or does it just not
count as dinner without some meat on the plate?
Happy nibbling!
Fiona B x
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