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Image / Living / Food & Drink

What to eat tonight: Fearne Cotton’s fried asparagus and courgette chip salad


by Meg Walker
31st Aug 2021
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With the crispiness of the fried asparagus and courgette chips, this salad makes the perfect midweek supper. Delish.

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.

Fearne Cotton’s Fried Asparagus & Courgette Chip Salad
Serves 2

Ingredients

  • 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


Method

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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