I always find it quite amusing how people start acting at the beginning of Spring. All of a sudden the gym’s are packed, the lines at the drive-thru’s are shorter and people are buying a whole truck load more fresh veg and fruit. Ok, the latter might be because the fruit and veg this time of year are just sublime. Fresh, crisp and green vegetables like sugar snap peas, asparagus and courgettes make it so easy to want to be healthy.
That’s why I took full advantage of the seasonality of these vegetables (except for the Asparagus as I couldn’t find any..go figure), and use them in a wonderful warm salad. I knew the sweetness of the steamed veg would go well with the salty-ness of Feta cheese and to round everything off, I made a zesty vinaigrette with chilli and garlic.
To make a more substantial, vegetarian meal, you could add some steamed new potatoes and toss everything together. Or you could do what I did, I served this salad with fragrant Moroccan chicken. (Look out for this recipe during the week of the 2oth-24th of September, when I will be doing an entire Braai week in celebration of Braai for Heritage)
Add a big chunk of crusty baguette and a glass of ice cold white wine and you have the quintessential Spring meal. Perfection!
150g (5.29 ounces) sugar snap peas
300g (10.58 ounces) green beans, topped and tailed
350g (12.35 ounces) courgettes, thinly sliced
2 cups baby peas
200g (7.05 ounces) asparagus tips
1 cup crumbled Feta cheese
For the dressing:
5tbsn olive oil
5tbsn lemon juice
1tsp crushed garlic
1tsp dijon mustard
2 chillies, finely chopped
1/2 tsp sugar
Salt & pepper to taste
- Steam all the vegetables until slightly tender. You want them to still be bright green and firm-ish.
- Combine the steamed veg with the feta cheese.
- Mix together all the dressing ingredients and pour over the salad. Toss to combine and serve warm.