Description
A vibrant side dish with crunchy broccoli and asparagus, tossed in lemon juice, olive oil, and salty feta. Perfect alongside grilled chicken or fish.
Ingredients
Scale
- 1 medium sized head broccoli
- 1/2 a bunch asparagus
- 1/2 a block feta cheese
- lemon juice
- olive oil
- chilli flakes
- salt and pepper
Instructions
- In a moderately hot pan, add a good dash of olive oil, and saute broccoli and asparagus until bright green and just cooked but still crunchy.
- Remove the greens from the heat and place in a bowl.
- Dress with a squeeze of lemon juice, another dash of olive oil, a good sprinkling of chilli flakes, salt and pepper, and feta cheese.
- Stir well to combine and plate.
Notes
- For optimal texture, don’t overcook the broccoli and asparagus; they should retain a slight crispness.
- If feta is unavailable, substitute goat cheese or a crumbled vegan cheese for a similar salty, tangy flavor.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the vegetables may soften slightly over time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 8
- Cholesterol: 10