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£1.10 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat a griddle pan until very hot. Add the cucumber and griddle, turning occasionally, until well charred. Allow the cucumber to cool a little before chopping into smaller chunks. Boil the asparagus for about 2 minutes, until just tender, then drain and place onto a tray lined with kitchen paper to dry.
Heat the pack of grains in the microwave for 40 seconds. Add them to a large bowl, along with the preserved lemon rind, mint, olive oil, lemon juice and garlic. Season well and gently toss together.
Gently fold the asparagus and cucumber into the grains. Transfer the salad to a platter, crumble over the feta and scatter with a few extra mint leaves to serve.
Make sure you adjust the asparagus cooking time based on its thickness. If in doubt, under-do it a little as it will continue to cook as it cools. And don’t waste those trimmed asparagus ends – keep them for making stock for soups and sauces.
Typical values per serving when made using specific products in recipe
Energy | 1,982kJ/ 473kcals |
---|---|
Fat | 20g |
Saturated Fat | 5.2g |
Carbohydrates | 48g |
Sugars | 8g |
Fibre | 11g |
Protein | 19g |
Salt | 1.1g |
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