Hooray – foodies up and down the land are celebrating the start of British Asparagus season. It’s here for just a short window of time, officially from 23rd April to 21st June 2014 and I, for one, have been spotting lots of it when out and about. Fortunately, the asparagus season this year coincides with the last six weeks of my pregnancy, which is lucky, since my craving have shifted from sweet to savoury. Possibly something to do with a chocolate overload at Easter…At 34 weeks my body also needs more Vitamin K and iron – which I’ve been able to pack into this asparagus and spinach salad in abundance. For anyone after a quick superfood boost, asparagus contains a whole host of good stuff; soluble fibre, potassium and folic acid (it’s the leading vegetable for this!) along with rutin, which when combined with vitamin C, can protect the body from infection. Other pregnancy superfoods that could be added to this simple salad include strawberries, blueberries, apricots, tofu (replace the halloumi), lightly steamed broccoli and sunflower seeds.
British Asparagus, Spinach, Beetroot and Halloumi Salad
A superfood salad bringing together British asparagus with baby spinach, beetroot, grilled halloumi and pomegranate seeds.
- 250g fresh asparagus
- 1 teaspoon grated lemon zest
- 250g halloumi cheese
- 100g baby spinach
- 200g salad beetroot
- 100g pomegranate seeds
- 2 tsp pomegranate molasses
- 3 tsp cold pressed rapeseed oil
- Add one teaspoon cold pressed rapeseed oil or olive oil to a frying pan. Cook the asparagus for two-three minutes until it starts to take on a little colour and soften. Sprinkle with the lemon zest towards the end. Remove from the pan and set aside.
- Add the sliced halloumi to the pan - you may want to cook it in batches so as not to overcrowd the pan. Cook for two minutes on one side and then flip the slices over.
- Scatter the baby spinach over a large plate, roughly chop the beetroot and add, then scatter over the pomegranate seeds, the warm asparagus and warm halloumi cheese.
- For the dressing, mix a little pomegranate molasses with some rapeseed or olive oil and pour over the top of the salad.
More Asparagus Recipes
Lemony new potato wedges with asparagus – by Helen at Fuss Free Flavours
Roasted asparagus with a carrot-miso dressing – by Kellie at Food to Glow
Another amazing superfood salad, which I adore, is this Smoked mackerel, beetroot and potato salad (use in season Jersey Royals if you are in the UK) by Jeanne at Cook Sister.
I’m also extremely grateful to Michelle at Utterly Scrummy for hosting April’s Simple and in Season – providing me with a little respite. There have been lots of simple, seasonal entries from all over the globe including plenty of wild garlic, nettle and asparagus recipes, too!
What are you looking forward to making with your British asparagus?!