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
Rub the chicken with olive oil, lemon zest, oregano, salt and pepper.
Cook in a hot pan for six to seven minutes per side until golden and cooked through. Rest, then slice.
Meanwhile, steam asparagus and peas for three to four minutes until just tender but still bright.
Toss warm vegetables with red onion, herbs, olive oil and lemon juice.
Plate the salad and top with sliced chicken and crumbled feta.
Serve warm rather than chilled. That’s the key in March.
