Asparagus, mozzarella and lamb salad with garlic buttermilk

After a period of grey and quite cold weather we have had a bit of a warm spell. Not warm enough to leave the jacket at home but lovely and sunny. Enough to get the seeds going in the greenhouse and for a tiny asparagus spear to appear. Sadly the top was eaten by something before I got myself together to venture out with my camera, am sure there are loads still waiting to just come up!

 

I was so inspired by the weather I went to get ingredients for a nice salad. Once home I raided the fridge and got some cold, already cooked lamb and rice out as well.

 

Asparagus, mozzarella and lamb salad with garlic buttermilk 

preparation time 15 minutes 

cooking time 5 minutes 

serves 2

Ingredients

  • Pulled, cooked lamb, as much as you wish, just serve the rest on the side
  • 1 dl or 1/2cup cooked rice
  • 1 small head of endive/chicory
  • 1 ball of mozzarella
  • 1/2 dl or 1/4 cup buttermilk
  • 1/4 garlic clove, peeled
  • 1 bunch of asparagus
  • 1 small bunch of watercress
  • 1-2 tbsp extra virgin olive oil
  • 1/4 or 1/8 cup pumpkin seeds
  • zest of about 1/2 lemon
  • 2 tbsp cream
  • 1 small pickle cucumber
  • 2 slices of pickle jalapeño
  • a pinch of sea salt

Make sure the lamb is pulled.

 

07April_Lamb

 

Get the remaining ingredients out.

 

07April_Ingredients

 

Separate the endive leaves. Chop the pickle cucumber and jalapeño, mix and set aside. Steam the asparagus lightly.

Chop the watercress and place in a mixer, blend with the olive oil until you have a green paste. Toast the pumpkin seeds and add some salt and a little pepper and let cool.

 

07April_PumkinSeeds

 

Mix the buttermilk with crushed garlic and a pinch of salt. Taste and plate up. Place the whole mozzarella on top and spoon over the cream.

 

07April_Mozzarella

 

 

Fry the rice until it is hot and place in the endive leaves. Place the lamb on top and then the asparagus. Add the filled endive leaves to the plate along with any left over endive, the toasted pumpkin seeds, asparagus, watercress dressing and lemon zest. The salad is ready.

 

07April_SpringSalad

 

07April_SaladCloseUp

 

I am bringing this salad, better late than never, to Fiesta Friday, the most fun foodie party around. It is full of gorgeous recipes and lovely foodie friends! The lovely hostess Angie, The Novice Gardener is joined by two super talented bloggers, Julianna, Foodie on Board and Hilda, Along the Grapevine. Julianna has an amazingly similar taste to myself and her recipes are tantalizing. It would be amazing to go foraging with Hilda, cook and eat what we find and just learn more about wild edible plants!

FoodFiestaFriday

 

 

 

 

 

 

 

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Comments
11 Responses to “Asparagus, mozzarella and lamb salad with garlic buttermilk”
  1. delicious! Looks great!!

  2. Hilda says:

    What a gorgeous spring dish and so beautifully presented. I love asparagus season, but have never seen it in such good company. Thanks for bringing it to Fiesta Friday.

    • petra08 says:

      hi Hilda
      Thank you so much! The asparagus is coming here now and I can’t wait to eat more! I heard there is wild asparagus around so will go and see if I can find some! 🙂 Thanks for co hosting the always great Fiesta Friday! 🙂

  3. So ehow I missed this post last week Petra. I’m so happy you were featured. This is as beautifully presented as it is delicious. That poached egg is perfection….that alone is an art! Yum!

    • petra08 says:

      hi Johanne
      Thank you 🙂 I didn’t have enough lamb left over for a full meal but this worked out anyway! Salads are so delicious aren’t they? Especially now when it is getting warmer, finally!! 🙂

  4. tentimestea says:

    I love the small ears of endive popping up; you have such creative ideas and whimsical plating (I’m still entranced by the herb island soup 🙂 )! What a lovely feature and so inspiring.

    • petra08 says:

      Thank you! Am glad you liked it. It didn’t look quite as light as I would have wanted it to but am working on it! Food is for all the senses 🙂 The flavours were all there and garlic buttermilk is my latest favourite! 🙂

  5. polianthus says:

    very pretty indeed – like looking into a garden in the spring!

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