Beetroot, feta & asparagus salad

Tom Kime's colourful salad is a great vegetarian option for summer entertaining

To serve: add the watercress to the beetroot and tear in the basil. Toss in the asparagus and season with freshly ground black pepper. Taste before adding salt as the cheese is quite salty.Mix...

  • Yield: Serves 6
  • Cooking time: 45 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • a large handful of fresh oregano or marjoram leaves
  • 1 garlic clove
  • juice of 1½ lemons Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 4 tbsp extra-virgin olive oil
  • 250g bunch asparagus Asparagus a-spa-ra-gusLabour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're… , cut into 3cm/1¼in lengths
  • 2 x 250g packs boiled fresh beetroot Beetroot beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a… , cut into quarters
  • zest of 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 spring onions Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested… , finely sliced
  • 85g bag watercress Watercress wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of… , large stalks removed
  • 10 green and 10 purple basil leaves (or 20 of one colour)
  • 400g feta or goat's cheese

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