Asparagus, Artichoke and Roast Pepper Salad with Feta, Olives and Parmesan

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So there are a few cheats in this one, but honestly one of the yummiest flavour combinations that will transform your mid week meals into something special! Super quick to make and packed with deliciousness!

  • 3 cups of baby spinach leaves
  • 1 tub of marinated artichokes
  • 1 Roasted red pepper with skin removed
  • About 10 pitted black olives
  • 1 round of feta cheese
  • 2 cups of fresh green asparagus
  • Fresh Parmesan Shavings
  • Rocket leaves (Arugula) to garnish
  • Extra Virgin Olive Oil to drizzle
  • Balsamic Glaze to drizzle

Wash and drain the spinach leaves and arrange on a serving plate / dish and drizzle a teeny bit of balsamic glaze over to dress lightly.

Steam the asparagus for 5 -6 minutes and then add them to ice water to cool. Then remove and pat dry and season with salt and pepper and put aside.

Arrange the sliced roast pepper, olives, feta, artichokes and seasoned asparagus on top of the spinach leaves and drizzle with a little olive oil.

Top with parmesan shavings and rocket leaves and then drizzle the balsamic glaze over the top and serve.

Enjoy x


Chargrilled Spiced Chicken Salad

chargrilled Chicken Salad

This is a great option for a weekend lunch, or a nice and healthy mid-week dinner. You just feel healthy eating it 🙂

For the yoghurt dressing: 

1 tub (175ml) plain yoghurt

1 garlic clove, crushed

1 Tbsp (15ml) white balsamic vinegar

1 Tbsp (15ml) water

Salt and milled pepper

For the salad:

1 tbsp (15ml) olive oil

1/2 red chilli, finely sliced

1 garlic clove, crushed

2 corn on the cob

1 bunch asparagus spears, edges trimmed

1/2 a small packet cherry tomatoes, halved

For the spiced chicken: 

2 Tbsp (30ml) olive oil

1 tsp (5ml) ground cumin

1 tsp (5ml) smoked paprika

4 chicken breast fillets (no skin)

For serving: 

1/ red onion, finely sliced

1 packet mixed salad greens

– Mix the yoghurt dressing ingredients together, season and set aside.

– Heat a griddle pan until very hot.

– Combine oil, chilli and garlic and seasoning together and rub the mixture over the corn and griddle until charred on all sides.  Cool, then cut the corn kernels off the cob.

– Char-grill the asparagus for a few minutes on each side, set aside. Then grill the tomatoes, cut side down for a minute or two.

– Mix the oil and spices together and brush over the chicken fillets and grill for 5 minutes on each side. Remove the chicken from the heat, rest and slice.

– Arrange all the ingredients (including onion and salad greens) on a platter. Season and drizzle with yoghurt dressing.

Recipe from Pick ‘n Pay’s Fresh Living Magazine