Ingredients
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2 cups fresh or frozen peas
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16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
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1 (1½-pound) medium head iceberg lettuce
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6 ounces feta, drained and broken into chunks
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handful of cilantro leaves, for serving
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salt and pepper, for seasoning
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dressing
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1 cup full-fat Greek yogurt
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1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
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2 tablespoons extra-virgin olive oil
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juice of ½ lemon or lime (1 to 2 tablespoons)
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1 garlic clove, peeled and roughly chopped
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1 teaspoon sea salt (such as Maldonl)
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1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped or 1 teaspoon red pepper flakes
Directions
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1
Done
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asparagusBring a medium saucepan of salted water to the boil. Add the peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain. |
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2
Done
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lettuceRun a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. |
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3
Done
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Cut lettuce into mouth size pieces. Wash the leaves and allow them to dry in a colander. |
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4
Done
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dressingIn a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. |
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5
Done
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Blend until smooth, add a teaspoon of water at a time to get the mixture moving in the blender if necessary. Taste and add the second jalapeño if you want more heat, season with salt and pepper, adjust to your taste. |
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6
Done
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ServeServe as one large salad or divide among four individual serving plates. Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. |
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7
Done
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Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves. |
