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Asparagus and goat’s cheese salad with watercress and grapefruit

Name: Asparagus and goat’s cheese salad with watercress and grapefruit
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 or 6 as a side
Ingredients: 2 pink or ruby grapefruit; 2 tsp runny honey; 3 tbsp extra-virgin olive oil; 1 tbsp pumpkin seeds; 250g asparagus; 50g watercress; 200g soft goat’s cheese (we used Abergavenny), chopped into small chunks; 1 tsp sumac

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Mar 23
Updated: 18 Mar 24

Asparagus and goat’s cheese salad with watercress and grapefruit

Asparagus is just as good raw as it is cooked – as this salad sets out to prove. Ribbons of shaved asparagus work wonderfully with the sweet tang of grapefruit and soothing creaminess of goat’s cheese.

Use up any leftover goat’s cheese in this delicious risotto.

Easy
April 2023

Test kitchen approved

Serves 4 or 6 as a side
Hands-on time 20 min

Use up any leftover goat’s cheese in this delicious risotto.

Nutrition: per serving

Calories: 212kcals
Fat: 15.6g (7g saturated)
Protein: 9.6g
Carbohydrates: 7g (6.7g sugars)
Fibre: 2.4g
Salt: 0.5g

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Ingredients

2 pink or ruby grapefruit
2 tsp runny honey
3 tbsp extra-virgin olive oil
1 tbsp pumpkin seeds
250g asparagus
50g watercress
200g soft goat’s cheese (we used Abergavenny), chopped into small chunks
1 tsp sumac

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Method

Use a small serrated knife to top and tail the grapefruit. Sit them on one of their cut ends and cut down the side of the fruit, following its natural curve, to remove the skin and white pith. Hold the grapefruit over a bowl and cut in between the membranes to remove individual segments of grapefruit and put them in a bowl. Repeat with the second.
Squeeze the leftover membranes over a separate bowl to catch all of the juices. Whisk the honey and oil into the grapefruit juice, then season with a pinch of salt and pepper.
Toast the pumpkin seeds in a small dry frying pan for a few minutes until they start to pop and crack.

Use a vegetable peeler to shave ribbons of asparagus into a large bowl. Scatter over a little salt then add the watercress. Pour over the dressing and toss to coat.
Serve the salad on a large platter. Arrange the grapefruit segments and the goat’s cheese on top, scatter over the pumpkin seeds and sprinkle with the sumac.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 212kcals
Fat: 15.6g (7g saturated)
Protein: 9.6g
Carbohydrates: 7g (6.7g sugars)
Fibre: 2.4g
Salt: 0.5g

delicious. tips

Easy swaps: Replace the pumpkin seeds with any nuts or seeds you fancy (or happen to have in the cupboard).
There’s no need to snap the woody end off the asparagus spears here – because they’re shaved into thin ribbons even the fibrous parts of the stalk are nice and tender.