Asparagus, Feta & Pumpkin Seed Salad

Recipe by Jenny Sanders
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, pick over, dry and tear up the lettuce.
  • Trim the asparagus, and steam it.
  • As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
  • When it is cool, drain well and cut it into inch long pieces.
  • Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.
  • Turn them out at once to cool on a plate.
  • Cut the feta cheese into 1 cm cubes.
  • Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
  • Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.
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