John Myers
Ingredients for 6 servings:
- 500 g asparagus, green
- 500 g strawberries
- 250 g chickpea pasta
- 1 onion(s), red
- 150 g feta cheese
- e.g. walnuts or pine nuts
- Rapeseed oil for frying
- 8 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 tsp mustard
- 2 tsp, heaped honey
- 1 small lemon(s) or lime, juice
- 1 bunch of herbs to taste
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Cook the chickpea pasta according to the package instructions, usually for 5 minutes. Drain and chill. Meanwhile, peel and dice the red onion. Wash the asparagus, trim off any woody ends, and cut the stalks into 5 cm long sticks. Fry both in a pan or wok in rapeseed oil for 12 minutes. Chill. Remove the green tops from the strawberries and quarter them. Dice the feta. For the dressing, combine the oil, balsamic vinegar, mustard, honey, lemon or lime juice, and herbs; season with salt and pepper. Combine the chickpea pasta, asparagus, onion, strawberries, feta, and dressing in a large salad bowl and garnish with chopped walnuts or toasted pine nuts, if desired.
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