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Grilled Asparagus & Feta Salad with Cider Vinaigrette

Dill-Buttered Potatoes & Walnut Crunch

Cooking time

30 minutes




930 /serving

What dreams are made of, this salad. We’ve got shades of green and white fist-bumping in one bowl: leafy shards of lettuce, cubes of feta, tender baby potatoes, buttered and flecked with fresh dill, and asparagus that’s taken a turn on the grill to work up a flavourful char. Bringing them closer is a snappy vinaigrette whipped up with apple cider vinegar and Dijon mustard and a crunchy salad topper you’ll fashion from toasted walnuts, sunflower seeds and bagel-themed seasonings.

We will send you:

  • 450g Baby potatoes
  • 1 Bunch of dill
  • 1 Head of lettuce
  • ½ Bunch of asparagus
  • 50g Walnuts
  • 10g Dijon mustard
  • 50g Sunflower seeds
  • 30g Feta
  • 30ml Apple cider vinegar
  • 12g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)

Contains: Milk, Mustard, Sesame, Sulphites, Walnuts

You will need:

Medium pot
Medium pan (non-stick if possible)
Olive oil
Salt & pepper
Grill pan (or BBQ)
2 or 4 tbsp Butter
Total Fat
72 g
Saturated Fat
16 g
430 mg
Total Carbs
55 g
6 g
22 g
14 g
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Boil the potatoes
Bring a medium pot of salted water to a boil. Halve the potatoes (or quarter if very large). Finely chop the dill fronds and stems. Add the potatoes to the pot of boiling water; cook, 9 to 11 minutes, or until fork tender. Drain the potatoes thoroughly and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions) and up to ½ the dill (to taste); season with S&P to taste.
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Snap off and discard the woody ends of the asparagus. Roughly chop the lettuce, discarding the root end. In a medium bowl, make the vinaigrette by combining the apple cider vinegar, Dijon mustard, 3 tbsp olive oil (double for 4 portions) and a pinch of the remaining dill; season with ⅓ of the spice blend and S&P. Stir well.
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Grill the asparagus
Toss the asparagus with a drizzle of oil and season with S&P. Add the asparagus to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil) so that they are perpendicular to the grill bars. Grill the asparagus, rolling them occasionally to turn them, 2 to 3 minutes, until fork-tender. Transfer to a plate and set aside in a warm spot.
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Make the nut & seed crunch
Heat a medium, dry pan (non-stick if possible) on medium; add the walnuts and sunflower seeds and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a bowl and immediately season with the remaining spice blend and S&P. Once cool enough to handle, crush the nuts and seeds lightly with your hands and toss well to ensure an even seasoning.
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Plate your dish
Cut the grilled asparagus crosswise on an angle into 3 pieces each. Divide the lettuce, grilled asparagus and as much remaining dill as you’d like between your bowls. Drizzle with as much vinaigrette as you’d like. Top with the nut and seed crunch, and feta. Serve the potatoes on the side. Bon appétit!