Fresh, crunchy and perfect for summer
(9 votes)
Cook: 25 Mins
Serves: 4
Price: £1.12 per serving
Nutritional Information
Each 126g serving contains
Energy
437kj
105kcal
437kj
105kcal
5%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
0.15g
0.15g
Low
3%
3%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
347kj/83kcal
Typical energy values per 100g:
347kj/83kcal
Ingredients
20g walnuts
2 courgettes, shaved using a vegetable peeler
2tsp extra virgin olive oil
Zest and juice 1 lemon
125g asparagus tips, shaved using a vegetable peeler
85g watercress
30g Extra Special Parmigiano Reggiano, shaved
Method
1
Heat a frying pan and dry-fry the walnuts over a medium heat for 5 mins, stirring regularly, until toasted. Set aside to cool, then break into pieces.
2
Heat a griddle plan over a medium heat. In a bowl, toss the courgette shavings with half of the olive oil and lemon zest. In batches, griddle for 1 min on each side, until char lines appear.
3
In a large bowl, stir together the rest of the olive oil and the lemon juice. Season with black pepper. Add the asparagus shavings, watercress and courgette, and toss to dress.
4
To serve, arrange the salad on a platter and scatter over the walnuts and Parmesan.