The spring-ready trench coats to see you through to summer

Holly O'Neill

This Georgian home along the West Cork coast with 7 bedrooms, is on for €1.95...

Lauren Heskin

Lynn Enright: ‘I can’t shake the sense that the loneliness I feel is somehow my...

Lynn Enright

How to recreate Elle Fanning’s glowing skin from the Golden Globes

Holly O'Neill

WATCH: The first teaser for Meghan Markle and Prince Harry’s Oprah interview is here

Jennifer McShane

What’s on this week: Monday 1 – Friday 5, March

Holly O'Neill

Whip up some of your own Ballymaloe brown bread this week


Join our virtual health, beauty & wellness event with Jennifer Rock and Aimee Connolly


Wonder Women take magnesium: Here’s why the mineral is a miracle for menopause

Helen Seymour

Image / Editorial

What to Make: Fried Asparagus & Courgette Chip Salad

by Meg Walker
01st Jun 2017

Fearne Cotton’s Fried Asparagus & Courgette Chip Salad

This is great as a quick lunch or a lovely side dish, or as a big serving platter for a group of guests. I started breadcrumb-coating every vegetable in sight once I had kids, in an attempt to get them eating more veg. The Parmesan gives these veggie sticks loads of dreamy flavour and crunch, with the added bonus of getting a whole lot of green goodness into your diet.

Serves 2

1 courgette, topped and tailed
60g breadcrumbs (gluten-free if you prefer)
35g grated Parmesan cheese, or nutritional yeast, plus extra to serve
100g asparagus spears
50g white spelt flour or gluten-free flour
1 egg, beaten
2 tbsp olive oil
80g cherry tomatoes, halved
100g rocket
extra virgin olive oil, for drizzling
balsamic vinegar, for drizzling
sea salt and freshly ground black pepper

Halve the courgette lengthways and slice into 1cm thick strips.

Combine the breadcrumbs and Parmesan cheese or nutritional yeast in a bowl. Dip the asparagus and courgette strips into the flour, followed by the beaten egg and then coat with the breadcrumbs.

Heat the olive oil in a pan. Add the courgette and asparagus in batches, and fry for 2-3 minutes on each side until cooked through and golden. Remove to a piece of kitchen paper.

Combine the tomatoes, rocket, courgette and asparagus.

Sprinkle over a little more Parmesan cheese or nutritional yeast and drizzle with extra virgin olive oil and balsamic vinegar. Serve immediately.

Extracted from Cook Eat Love by Fearne Cotton (Orion, approx €13). Photography by Tamin Jones and Liam Arthur.