Broccoli and asparagus salad with herbs and feta

This is a classic spring salad, and perfect for taking to a barbecue or pot-luck. At home, try serving it alongside pan-fried fresh fish or steak. You could also add a cup of your favourite grain — quinoa, freekeh, pearl barley or brown rice, to make it more substantial.

Salad

1 bunch	Asparagus (Main)
1 head	Broccoli, small (Main)
1 dash	Olive oil
2 tsp	Chilli flakes
75 g	Feta (Main)
¼ cup	Almonds, sliced
2 Tbsp	Sunflower seeds
1 small bunch	Basil, roughly chopped (Main)
1 small bunch	Flat leaf (Italian) parsley, roughly chopped (Main)
1 small bunch	Mint, roughly chopped (Main)

Dressing

3 Tbsp	Extra virgin olive oil
1 Tbsp	White wine vinegar
1 tsp	Dijon mustard
½	Lemons, juiced

Directions

To make the salad

1. Cut the broccoli into florets, and cut the stalk into chunks (it's good to eat too). Lay on a baking tray and drizzle with olive oil. Sprinkle over the chilli flakes, then season with salt and pepper. Roast at 200C for 15 minutes.
2. Snap the woody ends off the asparagus and cut each spear into pieces about 5cm in length. Blanch in boiling water for one minute, before running under cold water. Set aside.
3. Add asparagus and broccoli to a large bowl, then add feta, almonds, seeds, herbs, and drizzle over dressing (see below). Toss gently to combine, then serve.

To make the dressing

Whisk all ingredients together in a small bowl. Taste and adjust as necessary.

More asparagus-based recipes from Delaney

• Asparagus and bacon spaghetti
• Asparagus with balsamic and basil