Anything that has asparagus and feta in it immediately has my attention, then add mint, cos lettuce, anchovies and lemon and I am already preparing the dish. This is sensational and with or without the egg (I do like the poached egg) this is just so right on every Mediterranean level. This recipe serves 4.
Asparagus, egg grilled feta salad
5 anchovy fillets in oil, drained
Finely grated zest and juice of 1/2 lemon
80ml olive oil
200g firm Greek-style feta, sliced
2 teaspoons each dried chilli places, and dried oregano
2 bunches asparagus, shaved (using a mandolin or vegetable peeler)
1 baby cos lettuce, leaves separated
1/2 bunch fresh mint, leaves torn
1/2 bunch chives
4 eggs, poached
75g hazelnuts, roasted, roughly chopped
Place anchovy in a mortar pestle and grind to a paste. Whisk together lemon zest and juice, 60ml oil and anchovy paste, then season and set dressing aside.
Place feta on a board and sprinkle over the chilli flakes, pressing lightly into the cheese to coat. Turn feta over and repeat with the oregano.
Heat remaining 1 tablespoon oil in a large frypan over medium heat. Cook the feta, turning, for 2 minutes or until fragrant and light golden. Cool slightly.
In the meantime, poach 4 eggs, until just cooked.
Place asparagus, lettuce and herbs in a bowl, then toss to combine. Divide salad among 4 bowls, drizzle over dressing and top with feta, eggs and hazelnuts.
