Griddled courgette and asparagus salad

This griddled courgette and asparagus salad makes a great vegetarian side dish that’ll help you on your way towards your five-a-day. And the inclusion of cashew nuts and feta cheese brings a welcome protein hit to make it much more filling. But perhaps the ingredient we’d most like to shout about is the inclusion of fennel. This little digestion helper can help to relieve stomach issues such as indigestion, flatulence and constipation, plus it’s a source of a hoard of vitamins and minerals.

Ingredients (serves 4)

1tsp fennel seeds

3½tbsp essential Waitrose olive oil

300g trimmed asparagus spears

2 essential Waitrose courgettes, thinly sliced

½ lemon, juice

½tsp soy sauce

½tsp essential Waitrose honey

1tbsp chopped flat leaf parsley

50g wild rocket

100g feta

3tbsp cashew nuts

Method

Mix one teaspoon of fennel seeds and one and a half tablespoons of essential Waitrose olive oil in a large bowl.

Snap the ends off 300g trimmed asparagus spears and very thinly slice two essential Waitrose courgettes. Toss the vegetables in the oil, season and cook on a hot griddle, on both sides, until tender.

Meanwhile, whisk two tablespoons of essential Waitrose olive oil in a large bowl with the juice of half a lemon, half a teaspoon of soy sauce, half a teaspoon of essential Waitrose honey and one tablespoon of chopped flat leaf parsley. Add the warm vegetables and mix well.

Mix in 50g wild rocket, then sprinkle with 100g feta, broken into chunks, and three tablespoons of cashew nuts, lightly toasted.

Recipe courtesy of Waitrose