Our good friend Sabrina Ghayour teams crispy asparagus, preserved lemons, pickled chillis and mint leaves into a lively salad you can make in less than 10 mins. Along with some Rose Harissa mussels, you’ve got an easy weekday dinner.

Ingredients

300g asparagus tips, trimmed

4 Preserved Lemons, deseeded and finely chopped

6 pickled chillies, thinly sliced

15g mint leaves, sliced

freshly ground black pepper

Early Harvest Extra Virgin Olive Oil

Ingredients

300g asparagus tips, trimmed

4 Preserved Lemons, deseeded and finely chopped

6 pickled chillies, thinly sliced

15g mint leaves, sliced

freshly ground black pepper

Early Harvest Extra Virgin Olive Oil

1

Put the asparagus into a shallow bowl, cover with boiling water. Leave to sit for 5 minutes

2

Drain the asparagus, then run under cold water to cool. Once cool dry the excess moisture

3

Halve the asparagus spears lengthways and place them in a bowl

4

Add the remaining ingredients along with a generous grind of black pepper and a drizzle of olive oil. Mix well and serve

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