September 11, 2024
Lush crisp greens with garlic croutons and a wickedly good dressing make this salad an absolute staple for your spring and summer table. Optional: Top with your fave marinated feta before serving.
The Salad
1 bunch of asparagus (remove woody ends and cut into bite-size pieces)
200 g green beans (ends trimmed and cut into bite-size pieces)
2 heaped tablespoons cooking salt
1 1/2 cups ice (for the 2 x ice baths)
200 g marinated vegan Feta drained and cut into small bite size pieces) * Optional
The croutons
3-4 thick slices of sourdough bread
The Dressing
1 finely grated garlic clove or 1 teaspoon garlic powder
Tools
1Preheat oven to 160C Fan forced oven or 175C conventional oven
2Combine the 4 tbs Nuttelex with grated garlic and melt for 15-30 seconds in the microwave. Stir well to incorporate and let rest for 1 minute so flavours infuse.
3Next , cut the bread into 2 cm thick slices then brush with melted Nuttelex garlic mix. Then cut buttered slices into small bite-size pieces and place on a lined baking tray . Bake in preheated oven for 15 minutes until crisp. When done set aside to cool.
4Wash and prepare veggies & set aside.
5In a large bowl add some ice and cold water to create a water bath. Set aside. Then make a smaller ice bath and add the pea sprouts and mint leaves and set aside.
6Next, on the stove-top, bring a large pot filled with water and 2 tablespoons of salt to the boil.
7Add the asparagus, beans, sugar snap peas, and frozen peas to the boiling water and blanch for 2-3 minutes. Then add the snow peas for a minute before quickly removing all the greens with a slotted spoon/ perforated ladle and placing them into the large prepared iced water bath (this stops the cooking process- to ensure your greens still have a crunch). When greens are cooled completely drain with a colander. Then remove the mint and pea shoots from the smaller ice bath and set aside.
8To make the dressing, place all the marinade/ dressing ingredients in a jar, shake well.
9Layer the cooled greens (asparagus, beans, sugar snap peas and regular peas) onto your chosen bowl or platter then scatter in the fresh mint leaves, pea sprouts, croutons and feta. Add the dressing and then gently toss to combine.
10Lastly, if adding marinated feta, sprinkle over the top.
