Serves 2
Ingredients
- 1 tbsp olive oil
- 1 large zucchini
- 400 g green asparagus
- 80 g feta cheese
- 2 tbsp pistachios, roughly chopped
- fresh herbs (e.g. dill or parsley)
Dressing
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp Dijon mustard
- Salt & pepper
Topping recommendation
- GRÜNZEUG → perfect for a fresh, herbal version
- CHILI-KICK → if you want a little heat and more depth
- WURZELWERK → for a hearty, nutty note
Preparation
- Cut the zucchini into large chunks, trim the ends of the asparagus and cut the asparagus into pieces.
- Heat the olive oil in a large pan. Sauté the zucchini for 3–4 minutes, then add the asparagus and cook until tender-crisp.
- Meanwhile, mix all the dressing ingredients together and season with salt & pepper.
- Toss the vegetables with the dressing while they are still warm and arrange on a plate.
- Crumble the feta over the top, then add the pistachios and fresh herbs.
- Finally, top generously with your Keimkraft topping.
Tip
The salad tastes especially delicious with thicker asparagus spears when they get nice roasted aromas. Serve with fresh bread or grilled halloumi.
