How to survive the first mercury retrograde of the year with your dating life intact (according to your zodiac)
How to survive the first mercury retrograde of the year with your dating life intact...

Sarah Finnan

Switching from the new normal back to our old normal. Is it even possible?
Switching from the new normal back to our old normal. Is it even possible?

Amanda Cassidy

Five tips on how to start investing money
Five tips on how to start investing money

IMAGE

A sex and relationships therapist on how keep your relationship healthy during a pandemic
A sex and relationships therapist on how keep your relationship healthy during a pandemic

IMAGE

Restrictions lift today, but are we ready?
Restrictions lift today, but are we ready?

Lauren Heskin

Five simple ways we can all shop more ethically, and build better wardrobes
Five simple ways we can all shop more ethically, and build better wardrobes

Marie Kelly

Life lessons I’m passing onto my daughters
Life lessons I’m passing onto my daughters

Amanda Cassidy

Social media has turned us into needy attention seekers
Social media has turned us into needy attention seekers

Amanda Cassidy

What to eat tonight: 15-minute one-pot vegan linguine with olives, capers and sun-dried tomatoes
What to eat tonight: 15-minute one-pot vegan linguine with olives, capers and sun-dried tomatoes

Meg Walker

Striving to be perfect is holding you back
Striving to be perfect is holding you back

Niamh Ennis

Image / Living / Food & Drink

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


By Meg Walker
31st Aug 2021
What to eat tonight: Fearne Cotton’s fried asparagus and courgette chip salad

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.