Spring salad with asparagus, strawberries and goats cheese toasts
This delicious spring salad brings together the best flavors of the season - easy and so tasty.
- 10 stems asparagus cut in to roughly 1in/2-3cm chunks
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- salt and pepper
- 10 basil leaves approx
- ½ bulb fennel small-med
- 4 handfuls arugula rocket, approx
- 6 strawberries approx
- 6 slices baguette
- 1 round goats cheese small, with rind
Steam the asparagus chunks for around 3-5minutes until tender to the knifepoint then run under cold water/dunk in cold water to stop them cooking further.
Whisk together the olive oil, lemon juice and a couple grinds of salt and pepper. Finely chop the basil leaves and mix with the oil-lemon dressing.
Finely slice the fennel, cutting larger slices in half or smaller, then mix with the arugula/rocket. Mix through the dressing and arrange on either two plates or one larger serving plate.
Arrange the asparagus over the arugula-fennel mixture. Slice the strawberries and arrange on top.
Toast the slices of baguette lightly and put a piece of the goats cheese on each slice so that the bread is largely covered (for me, this was a half-round slice with the ends tucked in). Toast the slices under the broiller/grill for a couple minutes so that the cheese melts and starts to brown slightly. Arrange over the salad and serve.
Calories: 429kcal | Carbohydrates: 57g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 632mg | Potassium: 550mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1170IU | Vitamin C: 40mg | Calcium: 173mg | Iron: 4.1mg