This salmon and asparagus salad is kicked-up a notch with the addition of blistered tomatoes and feta cheese. It's elegant but simple, and leaves you feeling satisfyingly full. Come by the shop to pick up all the ingredients you need- saves you a trip into town!
- 4 slices of stale bread, chopped into cubes
- Cold-smoked salmon slices (or your preferred cut, grilled)
- 12 spears of asparagus
- 14 cherry tomatoes
- About 3 cups of mixed salad greens (we used a mix of kale, spinach, and microgreens)
- 2 cloves garlic, minced
- 50g feta, crumbled
- 1 lemon, halved
- 3 tablespoons of Waiheke Herb Spread
- Olive oil
- flaky salt
- fresh-cracked black pepper
- Preheat the oven to 190*C. Toss the chopped bread with olive oil, salt, and pepper, spread onto a baking tray, and bake until crispy and golden brown. Set aside.
- Prepare your salmon (if not using cold-smoked slices) to your liking.
Heat 1-2 tablespoons of olive oil in a sauté pan over medium heat. Add the minced garlic and stir for 30 seconds. Add the asparagus, season with salt and pepper and sauté for 4-5 minutes, or until tender. Set aside.
Add one tablespoon of olive oil to the same sauté pan and cook the tomatoes on medium heat. Let them sit for 2 minutes, to blister, before stirring. Then stir and cook for an additional 2-3 minutes. Set aside.
- Toss the salad greens and croutons with the herb spread and the juice of 1/2 a lemon.
To serve, divide the salad greens between two plates. Add the asparagus, the salmon (if using thin slices, drape over/onto each other almost like ribbons), and the tomatoes. Top with a sprinkling of feta cheese and a final squeeze of lemon juice.
- Replace the salmon with halloumi and sliced avocado when serving to make the salad vegetarian.