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Asparagus and Goats Cheese Salad


Serves 4

Fresh asparagus tossed through mixed salad leaves, crispy prosciutto and creamy goats cheese. Oh my, this is truly a special salad.
Per serve: 775kj (184.6cals); 16.7g total fat (4.9g saturated fat); 1.2g fibre


You’ll need

20g anchovies
Zest of 1 lemon
1 small garlic clove, minced
Juice of 1 lemon
2 tbsp extra virgin olive oil

100g lean ham, torn into strips
200g fresh asparagus, wooden ends trimmed
2 cups soft lettuce (butter lettuce is a good choice)
1 cup baby spinach leaves
1 cup rocket leaves
100g goats cheese

Let’s go

To make dressing: place everything into a small processor and blitz until well combined.

Heat a small non-stick frying pan on medium and add torn ham. Cook until crispy, remove and set aside.

Heat saucepan with salted water, add asparagus and cook for 1-2 minutes. Drain and refresh in iced water. Drain and place on absorbent paper. Arrange lettuce, spinach and rocket leaves on 4 plates. Toss through asparagus, goats cheese and dressing.
Top with crispy ham and serve.

Cook’s notes

  • You can use any cheese like, but goats cheese is naturally lower fat that cow’s cheese and is incredibly soft and creamy. I used a dill flecked one for this salad – beautiful!
  • Now before you go all “eewww, I hate anchovies!”, stay with me cause I don’t like them in much else but dressings and sauces either. This dressing is one you’ll make again and again – it’s salty, zesty and packed full of flavour with no fishy anchovy taste. Trust me.

Why it’s good for you
Packed with vegetables this salad is wonderful for any day of the week. Make it more filling for a light dinner by adding a little bread on the side.
Per serve: 775kj (184.6cals); 16.7g total fat (4.9g saturated fat); 1.2g fibre


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