Beetroot, asparagus, feta salad

10 mins preparation | 5 mins cooking | Serves 8

Ingredients

Lemon dressing

• 1 clove garlic, crushed
• 1/4 cup (60ml) olive oil
• 1 1/2 tablespoon lemon juice
• salt and freshly ground black pepper to taste

Beetroot, asparagus & feta salad

• 2 bunches (340g) asparagus, halved
• 200g feta cheese, crumbled (reserve 50g as a garnish)
• 1 cup loosely packed fresh mint leaves, torn
• 450g can beetroot wedges, drained
• 1/2 cup (50g) walnut halves, toasted

Method

1. To make the lemon dressing, whisk all the ingredients together in a jug.
2. Boil, steam or microwave asparagus until just tender and drain.
3. Combine asparagus, mint, beetroot, 3/4 of the cheese, nuts and dressing in a bowl. Top with reserved cheese.