Why it works for March:
Asparagus starts to appear, peas bring sweetness, and lemon lifts everything. It feels green and fresh without being a cold salad that leaves you reaching for a jumper.
Warm Asparagus, Pea & Feta Salad with Lemon Chicken
Print RecipeIngredients
- two chicken breasts
- one tbsp olive oil
- Zest and juice of one lemon
- one tsp dried oregano
- Salt and black pepper
- Salt and black pepper
- one bunch asparagus, trimmed and cut into thirds
- 150 g frozen peas
- one small red onion, thinly sliced
- 75 g feta, crumbled
- Handful fresh mint or parsley
- one tbsp olive oil
- one tbsp lemon juice
Instructions
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Rub the chicken with olive oil, lemon zest, oregano, salt and pepper.
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Cook in a hot pan for six to seven minutes per side until golden and cooked through. Rest, then slice.
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Meanwhile, steam asparagus and peas for three to four minutes until just tender but still bright.
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Toss warm vegetables with red onion, herbs, olive oil and lemon juice.
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Plate the salad and top with sliced chicken and crumbled feta.
Serve warm rather than chilled. That’s the key in March.
