June 14, 2018
In the summer, I love salads as meals loaded with nuts, cheese and piles of fresh leaves, but what can make a salad even more exciting is edible flowers. With asparagus in season I conceived this Asparagus, Lemon Thyme Flower Salad with Walnuts and Feta. It has a few steps but they are all easy and the result is worth it.
4 bunches asparagus, trimmed1 tbsp good-quality clear honey2 sprigs Lemon thyme or thyme sprigs100g walnuts toasted and chopped2 tbsp rice wine vinegar4 tbsp Extra Virgin Olive oil2 handfuls British Salad Leaves300g yellow or red cherry tomatoes, halved100g crumbled feta cheeseHandful of Lemon Thyme Flowers
Heat your oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet. Roast for 5 to 10 minutes, and up to 12, tossing the nuts around occasionally to ensure even cooking. Nuts are done when they appear a shade darker and smell toasty. Once cool chop the walnuts add the zest of 1 small lemon and season.
Heat the honey and thyme sprigs in a small pan with 1 tbsp boiling water. Bring to a simmer and let it bubble for around 30 secs. Remove from the heat and allow to infuse.
Blanch the asparagus in boiling water for 1-2 minutes. Cool in iced water, then drain.
Mix the olive oil and rice wine vinegar and season with salt and pepper toss in a bowl with the quartered cherry tomatoes and the salad leaves.
On 2 plates or 1 large platter layer the leaves and tomatoes, then the asparagus, sprinkle the lemon thyme flowers, feta, and the chopped walnuts with lemon zest drizzle 2 tablespoons of the thyme infused honey and serve.
A light lemony delicious summer salad that is also pretty good for you.
Photographed on London fabric in Maize yellow.
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