Asparagus and goat’s cheese salad with watercress and grapefruit

Asparagus and goat’s cheese salad with watercress and grapefruit
  • Serves icon Serves 4 or 6 as a side
  • Time icon Hands-on time 20 min

Asparagus is just as good raw as it is cooked – as this salad sets out to prove. Ribbons of shaved asparagus work wonderfully with the sweet tang of grapefruit and soothing creaminess of goat’s cheese.

Use up any leftover goat’s cheese in this delicious risotto.

Nutrition: per serving

Calories
212kcals
Fat
15.6g (7g saturated)
Protein
9.6g
Carbohydrates
7g (6.7g sugars)
Fibre
2.4g
Salt
0.5g
Calories
212kcals
Fat
15.6g (7g saturated)
Protein
9.6g
Carbohydrates
7g (6.7g sugars)
Fibre
2.4g
Salt
0.5g

Ingredients

  • 2 pink or ruby grapefruit
  • 2 tsp runny honey
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp pumpkin seeds
  • 250g asparagus
  • 50g watercress
  • 200g soft goat’s cheese (we used Abergavenny), chopped into small chunks
  • 1 tsp sumac

Method

  1. Use a small serrated knife to top and tail the grapefruit. Sit them on one of their cut ends and cut down the side of the fruit, following its natural curve, to remove the skin and white pith. Hold the grapefruit over a bowl and cut in between the membranes to remove individual segments of grapefruit and put them in a bowl. Repeat with the second.
  2. Squeeze the leftover membranes over a separate bowl to catch all of the juices. Whisk the honey and oil into the grapefruit juice, then season with a pinch of salt and pepper.
  3. Toast the pumpkin seeds in a small dry frying pan for a few minutes until they start to pop and crack.
  4. Use a vegetable peeler to shave ribbons of asparagus into a large bowl. Scatter over a little salt then add the watercress. Pour over the dressing and toss to coat.
  5. Serve the salad on a large platter. Arrange the grapefruit segments and the goat’s cheese on top, scatter over the pumpkin seeds and sprinkle with the sumac.

delicious. tips

  1. Easy swaps: Replace the pumpkin seeds with any nuts or seeds you fancy (or happen to have in the cupboard).

  2. There’s no need to snap the woody end off the asparagus spears here – because they’re shaved into thin ribbons even the fibrous parts of the stalk are nice and tender.

Recipe By

Emily Gussin

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