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.
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
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.
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