Roast Asparagus, Feta, Almonds and Sourdough Croutons
Method
Preheat the oven to 230 C/Fan 210 C/Gas 8. Cut the bread into 1 cm cubes and place in a bowl with 2 tbsp of the olive oil and some salt and pepper. Toss to coat.
Scatter the bread cubes on a baking tray and toast in the oven for 5 minutes until golden brown and crunchy. Tip the croutons onto a plate and allow to cool.
Spread the chopped almonds out on the baking tray and toast in the oven for 3 minutes then set aside to cool.
Break off the tough ends of the asparagus and cut the spears in half on the diagonal. Place on a baking tray, trickle over the remaining 1 tbsp olive oil and season with salt and pepper. Roast the asparagus in the oven for 4 minutes, then remove and set aside for a few minutes to cool slightly.
Transfer the roasted asparagus to a large bowl and add the almonds, lettuce leaves and croutons. Crumble in the feta cheese, then trickle over the lemon juice. Add a touch more seasoning if you feel it needs it and serve.
Swaps
Once the asparagus season is over, grill plump spring onions instead.
Ingredients
2 slices slightly stale sourdough or good-quality wholemeal bread, crusts removed
3 tbsp extra virgin olive oil
100g almonds (skin on), roughly chopped
About 500g asparagus (at least 16 spears)
1 Little Gem lettuce, divided into leaves
150g good-quality feta
Juice of 1 lemon
Sea salt and black pepper
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