ファーン・コットンのインスタグラム(fearnecotton) - 5月30日 20時00分

TWO DAYS TO GO until #CookEatLove is here! And to celebrate here’s an early treat.. the recipe for my Fried Asparagus and Courgette Chip Salad! I’d love to see how you get on so do #SharetheLove ❤
FRIED ASPARAGUS & COURGETTE CHIP SALAD
Great as a quick lunch or a lovely side dish, or as a big
serving platter for a group of guests…
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.

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