A deliciously light spring salad with few ingredients, ready to eat in 15 minutes. If you can, make sure to buy courgettes and asparagus in season, when they’ll be at their sweetest.

  • 4
  • Easy


  • 250g bunch of British asparagus
  • 4 shallots, finely sliced
  • 2 small courgettes, sliced into disks
  • 100g feta, broken into small pieces
  • 2 tsp poppy seeds
  • 4-5 sprigs tarragon, leaves roughly chopped
  • ½ lemon
  • 2 tbsp olive oil
  • 1tsp dijon mustard
  • 2 tbsp creme fraiche


Bring a pan of water to the boil and blanch the asparagus for 2-3 minutes. Add the sliced shallots to the pan for 30 seconds then drain the pan and run the veg under cold water.

Drain again and put into a salad bowl with the courgette, feta, poppy seeds and tarragon.

To mix the dressing put the juice of the lemon, oil, mustard and creme fraiche in jar with a screw top. Season and shake to combine. Drizzle over the salad and toss well.

Taste and adjust the seasoning of necessary.


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