Asparagus and goat’s cheese salad with watercress and grapefruit

Asparagus and goat’s cheese salad with watercress and grapefruit

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.

Asparagus and goat’s cheese salad with watercress and grapefruit

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

  • 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

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

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.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Sweetcorn recipes

Sweetcorn, asparagus and tarragon salad with caper dressing

Use chargrilled sweetcorn from the barbecue in this summertime salad...

Save recipe icon Save recipe icon Save recipe

Chicken salad recipes

Chicken, anchovy and jersey royal salad

Gill Meller’s chicken salad recipe is full of the joys...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Asparagus spring salad

The rice bulks out this springtime salad, made with seasonal...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Asparagus farinata with trout, poached egg and hollandaise

Farinata – a thick, fluffy Italian pancake made with chickpea...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.