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Roasted asparagus, purple sprouting broccoli and feta salad recipe

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Make the most of seasonal asparagus and purple sprouting broccoli with this gorgeous salad recipe. Roasting the vegetables gives them a rich and nutty flavour which pairs delightfully with creamy feta and a honey and mustard dressing. See method

Serves 4 as a side, 2 as a main
10 mins to prepare and 10 mins to cook
628 calories / serving
Vegetarian

Ingredients

100g asparagus, woody ends snapped off
100g purple sprouting broccoli, any woody ends cut off
2 tbsp vegetable oil
85g bag watercress

For the dressing

1 lemon, juiced and zested
2 tbsp honey or sugar
2 tbsp olive oil
1 tsp Dijon mustard
50g feta, crumbled

Each serving contains

Energy
2590kj
628kcal 31%
Fat
64g 92%
Saturates
9g 46%
Sugars
7g 7%
Salt
1.1g 18%

of the reference intake
Carbohydrate 7.5g Protein 5g Fibre 0.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Pour 2 tbsp oil into a roasting tray and heat it in the oven for 2 mins. Add the asparagus and broccoli, season and roast. Take the asparagus out (especially if it's the thin, delicate type) after 5 mins, and broccoli after 10 mins.
For the dressing, mix the lemon juice, zest, honey and a pinch of salt and stir to dissolve. Then whisk in the oil and mustard.
Pour the dressing over the warm vegetables, stir through the watercress, sprinkle over the feta and serve.

See more Vegetarian recipes