Griddled cucumber, asparagus & feta salad

Step by Step

Step 1

Heat a griddle pan until very hot. Add the cucumber and griddle, turning occasionally, until well charred. Allow the cucumber to cool a little before chopping into smaller chunks. Boil the asparagus for about 2 minutes, until just tender, then drain and place onto a tray lined with kitchen paper to dry.

Step 2

Heat the pack of grains in the microwave for 40 seconds. Add them to a large bowl, along with the preserved lemon rind, mint, olive oil, lemon juice and garlic. Season well and gently toss together.

Step 3

Gently fold the asparagus and cucumber into the grains. Transfer the salad to a platter, crumble over the feta and scatter with a few extra mint leaves to serve.