• 4 Courgettes (chopped into thin long slices)
• 1 tablespoon olive oil
• The Juice of 1 Lemon
• 1 punnet of Baby Yellow Tomatoes (chopped in halves)
• 1 tin of Artichoke Hearts (chopped into quarters)
• Handful of coarsely chopped Flat Leaf Parsley
• 180g Feta Cheese
• 2 bunches of Asparagus
- Marinate the Courgette with olive oil and lemon juice, then grill in oven, pan or griddle till browned
- Steam/boil Asparagus till cooked but still firm, then cover in cold water immediately so they keep their pretty bright green colour
- To make the salad, lay down a bed of Asparagus, decorate with Courgette slices, Artichoke Hearts, Yellow Tomatoes, Feta and finally the Flat Leaf Parsley roughly chopped
- Season to taste and dress with a French Vinaigrette
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