Fresh Asparagus Chopped Salad with Zaatar and Corn Tortillas

Spring has arrived, bringing with it the star of the season—fresh asparagus! This recipe highlights its natural sweetness and crunch in a vibrant chopped salad, paired with a tangy zaatar and pomegranate molasses dressing. Served alongside garlicky yogurt sauce and warm blue corn tortillas, this dish is perfect for a light lunch or as part of a spring feast. Get ready to roll, scoop, and savour every bite!

Ingredients

For the Chopped Salad

• 1 bunch fresh asparagus, woody ends snapped off (save for stock!)
• 1 bunch radishes, leaves removed (save for sautéing!)
• 3 spring onions
• Zest of 1 lemon and juice of ½ a lemon
• 1 garlic clove, minced
• 2 tbsp zaatar spice
• 2 tbsp pomegranate molasses
• Chilli flakes, to taste
• Salt, to taste
• 2 tbsp extra virgin olive oil

For the Yogurt Sauce

• 200g sheep milk yogurt (or any yogurt you prefer)
• 1 garlic clove, finely minced
• 1 handful fresh mint, chopped
• Salt, to taste

To Serve

• 1 packet blue corn tortillas

Method

Step 1: Prepare the Salad

1. Wash the asparagus, radishes, and spring onions thoroughly.
2. Chop the vegetables into small, bite-sized rounds of similar size for even texture and presentation.

Step 2: Make the Dressing

1. In a small bowl, combine the zest of 1 lemon, minced garlic, zaatar spice, pomegranate molasses, chilli flakes, and salt.
2. Add the juice of ½ a lemon and whisk in the olive oil to create a vibrant dressing.
3. Pour the dressing over the chopped vegetables and toss well to coat. Allow the flavours to meld while you prepare the rest of the dish.

Step 3: Prepare the Yogurt Sauce

1. In another bowl, mix the sheep milk yogurt with the minced garlic and chopped mint.
2. Season with salt to taste and set aside.

Step 4: Warm the Corn Tortillas

1. Heat a dry frying pan over medium-high heat.
2. Place a corn tortilla on the pan and press down gently with a spatula or your fingers. Heat for about 20 seconds, then flip and heat the other side until it puffs slightly but stays pliable.
3. Repeat with the remaining tortillas, keeping them warm by wrapping them in a clean tea towel.

Step 5: Assemble and Serve

1. On each tortilla, spread a generous layer of the garlicky yogurt sauce.
2. Spoon on the asparagus salad.
3. Roll or fold the tortilla and enjoy immediately!

Why You’ll Love This Recipe

• Seasonal and Fresh: Perfectly captures the essence of spring with fresh asparagus and radishes.
• Bold Flavours: Zaatar, pomegranate molasses, and garlic add depth and tanginess.
• Simple and Quick: Ready in under 30 minutes for an effortless yet satisfying meal.

Tips for Success

• Use the freshest asparagus for maximum crunch and sweetness.
• Adjust the spice level by adding more or less chilli flakes to your taste.
• Make the yogurt sauce ahead of time to let the flavours develop further.

Serving Suggestions

• Pair this dish with a chilled white wine or sparkling water infused with lemon and mint.
• Add crumbled feta or grilled halloumi for an extra layer of flavour.

Celebrate the short but sweet asparagus season with this vibrant chopped salad. The combination of crunchy vegetables, tangy yogurt, and warm tortillas creates a dish that’s fresh, satisfying, and bursting with flavour. Whether you’re hosting a spring brunch or enjoying a light dinner, this recipe is a must-try!