With warmer nights and summer on our doors, we are dining al fresco and craving light dinners that are both easy to prepare and refreshing at the same time. Chickpea farinata is one of those easy recipes that can be quickly whisked as you only need chickpea flour, water, salt, and extra-virgin olive oil to make it. Together with asparagus hummus, spring veggies, and fresh basil, this recipe is perfect for light dinners, brunch with friends, or even a picnic.

Farinata is a traditional flatbread from Liguria, with some variations depending on where it is made. It requires very few ingredients, and once baked, it has a soft, custardy texture with lightly crisped edges. It is usually served as flatbread in Italy, savored with some fresh rosemary, but I prefer using it as a base and top it with some fresh or grilled veggies and hummus.

THE SECRET OF A GOOD FARINATA

Preparing a farinata is fast and easy. All you have to do is mix water and chickpea (or garbanzo bean) flour to obtain a fairly liquid batter. Add extra-virgin olive oil, salt, and freshly ground pepper. You can decide to add rosemary or other dry herbs, but I usually go for a simple version. Pour the mixture into the greased pan and bake for 20-25 minutes in a hot oven. That's pretty much it!

The secret to a good, tasty farinata is to leave the batter to rest for at least 1-2 hours for flour to absorb the water. This will prevent creating lumps and bubbles in your farinata. Also, salt, pepper, and olive oil are added just before pouring the batter into the pan.

The batter is supposed to be very liquid (on 150g flour, we are using 400ml water), and if you change the amount of flour, make sure to pay attention to the water-flour ratio. This is very important for the final result - soft, custardy farinata.

Besides being so easy to make, another great thing about this recipe is that it is entirely gluten-free. Chickpea flour lacks gluten and is loaded with chickpea flavor, which makes it perfect for baking savory recipes.

how to make aSPARAGUS HUMMUS

As asparagus are in season, I decided to make a new, more refreshing version of hummus by adding lots of fresh basil, fresh baby spinach, and blanched asparagus to my standard hummus. The result was divine!
I love changing recipes, and my hummus always has a twist - this version is maybe one of my favorites, so refreshing and perfect for summer!
All you have to do is proceed as you would with your basic recipe. Add cooked chickpeas, some cooked asparagus, garlic, lemon juice, fresh basil, a small handful of fresh baby spinach, olive oil, salt, and pepper to a blender. Blend at high speed for a couple of minutes until smooth. I am adding baby spinach for a more vibrant, green color, but you can skip this step if you don't have it. It will not affect the final taste of the hummus. Drizzle with some olive oil and add some freshly chopped basil, and your asparagus hummus is ready to go.
Once the farinata is baked, let it sit for 5 minutes, then cover with hummus, fresh baby spinach, cooked chickpeas, and asparagus.
Drizzle with some olive oil and sprinkle with flaky sea salt. For decoration purposes, you can also cover it with some sunflower and toasted sesame seeds, along with few leaves of fresh basil.

Italian Chickpea Farinata with Asparagus Hummus and Fresh Basil
Marija Gvozdenovic

INGREDIENTS

Serves 4 

400ml water

150g chickpea flour

3 tbsp olive oil

Salt to taste

Pinch of black pepper to taste

200g fresh asparagus

200g cooked chickpeas

1 small garlic clove

Juice for ½ of lemon

Salt to taste

Black pepper to taste

A handful of fresh basil

A handful of fresh baby spinach plus some more for topping

Sunflower and sesame seeds for topping, optional

METHOD

In a large bowl whisk together water and chickpea flour. Let it rest for 1-2 hours. Prepare asparagus by washing them well and removing the end parts (about 2cm). In a large pan place water just enough to cover your asparagus and add a pinch of salt. Once the water is boiling, place the asparagus and let them cook for 8 minutes. Once soft, remove them from the pan and rinse with cold water. Preserve a bit of asparagus water for hummus.

Prepare the hummus by placing cooked chickpeas, a third of your cooked asparagus, garlic, lemon juice, fresh basil, fresh baby spinach, olive oil, salt, and pepper to a blender. Blend on high speed for a couple of minutes until smooth. Depending on the speed of your blender, you will maybe need to stop several times and scrape the sides. For more smooth hummus add 1-2 tbsp asparagus water.

Preheat your oven at 200 degrees Celsius ( 390 F). Whisk the chickpea flour mixture once more, add 1 tbsp olive oil, salt, and pepper. Place the parchment paper in a round pan (diameter 26cm), pour the mixture, and bake for 25 - 30 minutes, or until set on the top and golden. The mixture is very runny so be careful not to use ring pans that may leak. When farinata is baked, place it on a serving plate, cover with asparagus hummus, a layer of fresh baby spinach, cooked asparagus, a handful of cooked chickpeas, fresh basil. Sprinkle with sunflower and sesame seeds and some olive oil. Serve warm.

Asparagus season is in full swing, and we have been buying them every week. With the whole lockdown situation we had in the past three months, seasonal food and spring produce were my escape from reality. Being able to order from local farmers or finding beautiful, fresh produce in the stores has been my salvation somehow. There is a whole process behind preparing food - from going to the green market, choosing your products, knowing how they are cultivated, combining the textures and tastes to prepare the meal. Buying ingredients and cooking them for my family and friends is something that I enjoy and relaxes me.

I believe that the current world situation brought more responsibility and appreciation for fresh food and made us have a deeper connection with what we cook and prepare for our families. It's something that brings us closer wherever we might be.

Fresh green asparagus is one of my favorite spring veggies as they are so delicious and easy to prepare. They are amazing and so versatile - you can use them as an appetizer, in salads, risotto, or as a side dish with other roasted veggies.

Today I am sharing my new recipe for an easy, delicious appetizer - Vegan Puff Pastry Asparagus Tart with creamy asparagus, tofu, fresh onion, and basil filling. Tarts are one of the easiest delicious things you can prepare and bring so much joy to your brunch table or summer dinners. For this Asparagus Tart, we are using store-bought vegan puff pastry, so the whole process of preparing this meal will take less than 15 minutes. Of course, if you prefer making your puff pastry, you can do that as well.

Asparagus are firstly sightly blanched, then added to the tart both as the decoration on top and in the creamy tofu filling. If you don't like tofu or are not vegan, you could substitute it for the same soft or cream cheese. With the summer approaching, my house is filled with different herbs, especially fresh basil. Italians use it a lot in their kitchen, and I must say I love the unique taste it gives to many meals, both raw and cooked. This is why I decided to use it as it goes well with asparagus, and together with spring onions, it gives that refreshing tone to the overall quiche. To give the filling a boost of color, I added fresh baby spinach. If you don't have it, don't worry as it will not affect the taste, just the tart may have a less bright green color.

This recipe is a perfect last-minute meal that you can prepare for your dinners with friends, for weekend brunch, or even a picnic. With store-bought puff pastry, all you need to do is cook asparagus slightly, put all ingredients in a blender, and blend for 2-3 minutes until smooth. After 35-40 minutes of baking, you will have the most delicious spring tart you can serve. Asparagus season is not that long, so I invite you to try this recipe out and let me know what you think!
If you have some more asparagus on your hands, try this Strawberry Feta Asparagus Salad as well. Both recipes are perfect spring dishes to enjoy every day!

Simple Asparagus Tart with Puff Pastry (Vegan)
Marija Gvozdenovic

INGREDIENTS

Serves 6

1 round vegan puff pastry

250g natural tofu

200g fresh asparagus

3 tbsp olive oil

Salt to taste

Ground black pepper to taste

6-7 fresh basil leaves

A handful of baby spinach

Pinch of nutmeg

The green part of one smaller green onion

1 small garlic

1 tbsp lemon juice

METHOD

Preheat your oven at 180 degrees Celsius (350 F). Wash the asparagus and cut the end parts (about 2cm). In a large pan place water just enough to cover your asparagus and add a teaspoon of salt. Once the water is boiling, place the asparagus and let them cook for 5 minutes. They don’t have to be soft as they will finish cooking in the oven.

In a blender add tofu, half of the asparagus that you additionally chopped in 2, olive oil, lemon juice, chopped green onion, garlic, basil leaves, and baby spinach. Add salt, pepper, and a pinch of nutmeg and blend everything until you get a smooth mixture.

Place the puff pastry in a round pie pan and fill in with asparagus-tofu mixture and decorate with the rest of your asparagus. Bake for about 35 to 40 minutes or until golden. Serve warm.

It has been a couple of intense weeks here in Italy. The city seems to sleep, and our countryside has totally evolved, filling our eyes with natural beauty. Being in the countryside helps me a lot when bearing the lockdown situation we are in. The gardening season has officially begun, and we have sown so many different varieties this year - the garden will look like a jungle in summer, and I can't wait!

Being in constant connection with nature gives my mind the possibility to wander. After a whole day of working, I take some time to walk in our woods, pick some wildflowers, or even asparagus if I find any. Our fields are entirely green, and the Swiss chard is growing everywhere. The spring is extremely warm this year with the most beautiful days, and I can not be grateful enough that I can actually enjoy it.

Being almost self-sufficient, growing your produce, and having your animals get a new dimension when quarantine. Now, more than ever, I appreciate our small garden and everything these fields are giving us.

This savory Swiss chard ricotta pie was inspired by one of those walks in the fields. After collecting a handful of swiss chard down the hill and passing by the chickens to collect fresh eggs, I remembered that I have some sheep ricotta our neighbors down the street have left for us. I knew we would have a pie for dinner.

An easy whole grain shortcrust, some freshly beaten eggs mixed up with ricotta, and slightly blanched chard, and the pie is ready for the oven. This time I was in the mood for some decoration, but you can also make a Swiss chard tart if you feel more like it. Use half of the crust ingredients to make one round base and cover it with filling. The result will be great, I assure you.

This shortbread crust is made with olive oil instead of butter, and if you use whole grain flours, you will get a tasteful tart with enough crunch and texture. I always use spelt flour, but a mixture of spelt and rye flour would work perfectly as well. As this might be a sensitive period to find all different kinds of flour, you can also use regular white flour or a combination of whole wheat and all-purpose flour as well. The recipe calls for sesame seeds as they add that extra flavor, but it is totally up to you if you want to add them or not. No need for adding eggs or butter – this tart base is light in texture and so tasteful. Perfect for vegan recipes and veggie tarts.

alternatives to the recipe

In my kitchen, everything is versatile. If you don't have Swiss chard, use spinach or other leafy greens such as chicory. If you don't have sheep ricotta use the regular one or even a mixture of mild, fresh cheeses. The taste of the pie will depend on how strong your cheese is, and I wouldn't recommend using those that have a strong flavor as they will completely cover the taste of Swiss chard in the filling.

I hope you will enjoy this recipe and if you decide to make it, make sure to tag me on Instagram @thehungryapron and use #makingordinarymagical to find and share your creations!

Savory Swiss Chard Ricotta Pie
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the  crust 

500g spelt flour

90ml olive oil

4 tbsp sesame seeds

pinch of salt

ice-cold water

FOR THE filling

250g ricotta cheese

300g blanched Swiss chard

2 eggs

salt to taste

ground black pepper to taste

1 egg yolk + 2 tbsp milk for brushing

METHOD

In a large bowl mix together flour, sesame seeds, and salt. Add olive oil and start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.
Prepare your filling by beating 2 eggs and mixing them with ricotta. Add in slightly cut blanched Swiss chard. Adjust with salt and pepper.
Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet. Roll out the half of your dough on a lightly floured surface and transfer it to the baking pan. With a fork, make little holes, so your pastry doesn’t rise while baking. Cover with swiss chard ricotta filling. Repeat the process with the other half of the dough and cover the pie by sealing the edges. Brush the pie with egg yolk mixture and bake for 40-60 minutes until your pastry has a nice golden color. Serve warm.

NOTES

If you decide to make a tart instead of a pie, use half of the ingredients for the crust and the same amount of filling. Check your tart after 30 minutes as it will take less to bake than a pie will.

November came suddenly to our countryside, with lower temperatures and long foggy, rainy days. With lots of rain, we stayed at home, enjoying our fireplace, warm sweaters and cozy meals. Those of you who follow me on Instagram already know that I have a pretty serious crush on pumpkins, and every time I go grocery shopping, I bring home at least one of them. Autumn seems to pass so quickly by, and this year I decided to enjoy this beautiful season as much as I can - and that includes filling my house with pumpkins of every kind! 

I love using pumpkin in my kitchen as well - soups, risottos, salads or cakes, pumpkin is really my go-to fall vegetable! Pies, both sweet and savory, make a big part of my fall baking, so I decided to combine two of my favorite fall things and make a super delicious savory pumpkin pie. 

Whole grain crust made with spelt flour and olive oil is ideal for making savory pies, as it’s flaky and soft, easy to roll, and has a great taste. It’s a perfect option for no butter or no egg version, made with only four ingredients that you all have at home.

The recipe for this pie is vegetarian as I used fresh Stracchino cheese and semi-soft Taleggio cheese to emphasize the creaminess of the filling. Also, they go very well with the sweetness of the pumpkin and the nutty flavor of roasted hazelnuts. This savory pumpkin pie is one of our favorite easy recipes for weekday dinners when we crave something easy, indulging and in season! 

Savory Pumpkin Pie with Whole Grain Crust, Mushrooms and Toasted Hazelnuts
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 25 minutes
Cooking time: 35 minutes 

For the crust 

300g spelt flour

50ml olive oil

½ tsp salt

ice-cold water

FOR THE FILLING


180g soft Stracchino cheese

150g semi-soft Taleggio cheese

400g fresh pumpkin

125g champignon mushrooms

1 medium onion

2 large eggs

3 tbsp olive oil

40g toasted hazelnuts (can be omitted)

ground black pepper to taste

salt to taste

a cup of water

METHOD

In a large bowl, mix together flour, salt, and olive oil. Start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.

In a large pan, add 3 tbsp olive oil, add chopped onion and saute until golden. Add chopped mushrooms, pumpkin cubes, 1/2 cup of water and cook on medium heat. Add more water if needed. Add salt and pepper to taste. Make sure not to overcook it. Once the pumpkin and mushrooms are softened, remove from heat and let to cool for a few minutes.

Preheat your oven at 180 degrees Celsius. In a medium bowl, beat two eggs, add chopped cheese and cooked pumpkin. Mix well until combined. Add more salt or pepper if needed.

Roll out your dough on a lightly floured surface. Transfer it to a prepared baking pan (mine has a diameter of 25cm) and with a fork, make small holes. Pour the pumpkin filling over the crust and evenly sprinkle toasted hazelnuts. Bake for 35-40 minutes, or until the top of the pie is set, and the crust has a golden color. Serve warm and enjoy!

Italian summer means rows and rows of juicy, fresh tomatoes. This tomato season has been spectacular. Even if we had a bumpy start as the weather was unusually bad in April and May and we planted tomatoes late, they have been producing like crazy.

Our love for gardening goes way back when we lived in our first apartment. A huge terrace and long sunny days in Rome allow you to have a garden even on your balcony. And when I say garden I don’t mean some fresh herbs. In the first year, we had eggplants, zucchini, tomatoes, salad, strawberries, blackberries, and raspberries. Whereas other plants might be harder to plant and maintain, tomatoes are really easy to grow, even on terrace. 

Once you start gardening, it becomes your gateway where you relax both your mind and body. From planting and organizing to harvesting and enjoying your own produce - it’s something very relaxing and satisfying!

As we moved to the countryside and actually have a place for planting in the ground, instead of buying small plants we opted for organic seeds that we planted this winter. Even though spring was colder than usual and we transferred them pretty late, July brought us so many different varieties which are producing even now. If the weather continues with mild temperatures we will have them until the end of October! This year we have three red varieties - Canestrino di Lucca, Piennolo del Vesuvio, and Costoluto Genovese - all Italian varieties different in shape going from mild, sweet to tangy more sour taste. Two years ago we fell in love with Datterino Giallo, small yellow tomatoes so sweet in taste and excellent for homemade pasta sauce or for pizza. This year we planted similar variety - always bright yellow, with sweet taste called Yellow Pear. Totally new to us, this tomato has produced so much more than we expected! Finally, late August brought the best surprise of all - Indian moon - a big round orange tomato that tastes insanely good! Perfect for making a colorful fresh Caprese salad. 

This tomato tart represents us and our countryside in every way -  rustic base made with our olive oil, creamy cheese filling with freshly picked eggs, and an abundance of colorful tomatoes directly from our garden. From our farm to your kitchens. 

The tart base was inspired by the recipe of Daniela, from Smile Beauty and More. Rustic base made with simple ingredients - spelt flour and olive oil - make this crust flaky and soft, easy to work with and so good in taste. Sesame seeds add that extra flavor and go perfectly with the cheese filling and the sweetness of tomatoes. 

No need for adding eggs or butter - this tart base is light in texture and so tasteful. Perfect for vegan recipes and veggie tarts. 

This recipe is vegetarian as the filling includes cheese and eggs, but you could also make a vegan tart just by filling your crust with lots of tomato layers. Garnish it with fresh basil leaves and salt flakes and you will have a perfect vegan tart. Colorful, refreshing and so tasteful, this tomato tart feels like summer on your plate!

Try it while tomatoes are still in season, mix and match different varieties and let me know how it went! Make sure to follow me on Instagram @thehungryapron and tag me so I can see your beautiful creations. 

Simple tomato tart with fresh cheese
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 25 minutes
Cooking time: 40-50 minutes

For the crust

300g spelt flour

50ml olive oil

2 tbsp sesame seeds

½ tsp salt

ice-cold water

FOR THE filling

180g soft cheese (I used stracchino, but ricotta is perfect too)

2 eggs

salt to taste

ground black pepper

fresh tomatoes

fresh basil for garnish

METHOD

In a large bowl mix together flour, sesame seeds, and salt. Add olive oil and start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.

Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet.
Prepare your filling by beating 2 eggs and mixing them with soft cheese. Add salt and ground pepper for extra taste. Wash and slice your tomatoes - you can use any kind of tomatoes you have at home.
Roll out your dough on a lightly floured surface and transfer it to the baking pan. With a fork, make little holes, so your pastry doesn’t rise while baking. Cover with cheese filling and tomato slices. Don’t be afraid to add more tomatoes - the richer the taster! Sprinkle with some salt flakes and bake for 40-50 minutes until your pastry has a nice golden color and tomatoes are baked. In the last 5 minutes of baking add fresh basil leaves. Serve warm.

Summer has been really hot in Rome that we reduced our cooking almost by half. The house gets practically on fire even while preparing coffee, so we are trying to eat more raw, fresh food instead. Besides delicious strawberry asparagus salad, multiple-layer sandwiches have been saving the day. 

Natural, healthy, and fulfilling, veggie sandwiches are our favorite! 

What I love about them is that you can actually mix ingredients and always get a new flavor. Even though they are so simple in preparation, veggie sandwiches always look so delicious and tempting!  I mean, look at those layers. I feel hungry already!

When preparing sandwiches, I always try to use healthy ingredients, choose good quality bread, make my own spread, and pack it with proteins and vegetables. The more colorful, the better! 

For these green bites, I used rye bread and filled it with avocado-lime spread, ricotta cheese, grilled zucchini, cucumbers, and a soft boiled egg. Add a few leaves of songino salad, some freshly picked basil leaves, and this green goodness is ready for tasting!

How to assemble a multiple layer sandwich

When assembling a multiple-layer sandwich, you should make sure that all the ingredients have their layer and are presented well. I am one of those persons that eat with their eyes, and good-looking food is always essential for me, even on a daily basis. 

What makes sandwich assembling much easier is preparing all the ingredients ahead and building your sandwich step by step. I usually prepare all sandwich parts and place them on a clean countertop where I have a good preview of all of them. In that way, you won’t forget to put that special ingredient that you love or make a mess while assembling the sandwich. 

Prepare your spread first, if you are making your homemade version. For this sandwich, I made my avo-lime spread, which is refreshing but also very nutritious thanks to the good avocado fat. I also added a few tablespoons of sheep ricotta, which we get from our neighbors' local farm. This kind of ricotta is much more flavorful than the one made with cow milk, but you can be very flexible here and add your favorite fresh cheese or even omit it. 

Washing, drying, and chopping your salad ahead makes it much easier when it comes to the assembling process. My two favorite salads are arugula and songino salad (small leave salad that is so tasteful and packed with vitamins and minerals). For this recipe, I use songino salad as it is smaller and not as bitter as arugula. If you use songino salad, there is no need for chopping (yes!), and you can just toss a few leaves on your sandwich.

Zucchini and cucumbers are in season, and our garden is bursting with these green beauties. Zucchini multiply so fast that we eat them several times a week!   I love grilled zucchini as you can make them in advance and add pretty much to everything. I grill zucchini for 3-5 minutes until just cooked and crunchy.  Cucumbers add that extra freshness to your sandwich and go well with the rest of the ingredients.  A soft-boiled egg is a delight on its own but in this case not only adds an extra protein layer to our sandwich, but it enriches it with flavor and creaminess. 

If you love this recipe but are looking for a vegan version, omit eggs and cheese and instead add some chickpeas. Check the vegan version in notes.

Irresistible Avocado Green Goddess Sandwich
Marija Gvozdenovic

INGREDIENTS

Serves 2
Prep. time: 15 minutes

1 avocado, ripe
 
1 medium zucchini, grilled

50g fresh songino salad (or salad of your choice)

1/2 fresh cucumber

2 eggs, soft boiled
 
50g fresh ricotta cheese
 
A handful of fresh basil

Juice from 1/2 lime

2 tbsp olive oil
 
4 slices of rye bread (or bread of your choice)

Salt to taste

Ground black pepper to taste

METHOD

Prepare your avocado-lime spread by mixing avocado, lime juice, 1 tbsp olive oil, a pinch of salt and pinch of ground black pepper. Mash everything together with a fork or use a blender to mix the ingredients together. 
Wash and dry all your veggies. Cut zucchini in long slices and grill them for 3 to 5 minutes, until golden and crunchy.  If you are using songino salad there is no need for chopping it as its leaves are already small. If you are using a regular lettuce salad, make sure to chop it into smaller pieces before assembling the sandwich.  Peel the half of the cucumber and cut in thin circles.  
Prepare the eggs by placing them in a smaller pan together with cold water and bringing them to boil. To have a soft boiled egg, you should cook it for about 6 minutes. 
Assemble the sandwich by putting a nice layer of avocado-lime spread on both bread slices, then add a layer of salad, a layer of grilled zucchini, a layer of ricotta cheese and few cucumber slices. Add egg slices, sprinkle with some olive oil, salt, and pepper. Add some freshly chopped basil leaves, and your green goddess sandwich is ready! Enjoy!

Notes:

Vegan version: In a small bowl add a can of pre-cooked chickpeas, a half of a fresh lime juice, 1 tbsp olive oil, salt, and ground black pepper to taste. Smash everything with your fork just until soft. Prepare the sandwich as described in instructions and add chickpea mixture instead of cheese and egg. You can also add a few avocado slices for extra creaminess.

I already told you how I love using strawberries in all our meals, both sweet and sour. This juicy, delicious red fruit gives that extra freshness to all our meals so today I decided to share our favorite summer salad with you. This salad combines asparagus, arugula (or rucola whatever you call it ), spring onions, and feta cheese. An orange vinaigrette that goes on top of it makes this salad even tastier, and once you try it, you will be making this salad all summer long! Trust me when I say this as we have it at least once a week!

When it comes to salads, I love experimenting with flavors, colors, and different textures. During summertime especially, we live on salads as they are refreshing and all you need is to chop your ingredients, toss them in a large bowl and mix up a simple dressing for that little extra that makes your salad mind-blowing! 

For this salad, in particular, the only ingredient that needs cooking is asparagus, but let’s be honest - preparing asparagus takes 10 minutes max. While they are cooking in your pan, you can chop your arugula and prepare all other ingredients. 

Arugula is a perfect base for this salad thanks to its slightly bitter taste, which goes well with the sweetness of strawberries and honey in our vinaigrette. If we look at the ingredients, the recipe also calls for spring onions, which you can omit, but I sincerely suggest adding them as spring onions are sweeter and mellower than regular onions and will give that extra fresh note to your salad. 

Making your own salad dressing is not that hard and definitely will improve the taste of all your salads. Not to mention how healthier is to make it at home, instead of buying dressings in the store that often have additional aroma and additives to them. When making your homemade salad dressing it is all about making a nice balance between acid and oil. 

For this recipe, we will be adding honey and fresh orange juice for extra flavor and smoothness. In fact, this orange vinaigrette gives a balanced, refreshing tone to our salad thanks to the acid part from oranges and vinegar and the sweetness of the honey. Mixed with good quality extra virgin oil, this dressing will become your favorite! You can even make a large portion of it and store it in your fridge for a couple of days. 

This strawberry salad with orange vinaigrette recipe is vegetarian, naturally sweet, and refined sugar-free. For the vegan version, use maple syrup in place of honey and omit the feta cheese. 

Refreshing salad with asparagus, strawberries & feta cheese
Marija Gvozdenovic

INGREDIENTS

Serves 4
Prep.time: 20 minutes
Cooking time: 5 minutes

For the salad

1kg green asparagus

3 spring onions

A handful of fresh basil

200g fresh arugula salad

500g fresh strawberries

200g Feta cheese

Salt to taste

FOR THE orange VINAIGRETTE  

3 tbsp balsamic cream (or good quality balsamic vinegar that is not very strong)

3 tbsp fresh orange juice

3 tbsp olive oil

1 tbsp honey

Pinch of salt

Pinch of black pepper

METHOD

Prepare asparagus by washing them well and removing the end parts (about 2 cm). Chop them in smaller pieces, about 3 cm long. In a large pan place water just enough to cover your asparagus and add a teaspoon of salt. Once the water is boiling place the asparagus and let them cook for 5 minutes. The asparagus should be cooked but also crunchy. Once cooked, remove them from the pan and rinse with cold water. Leave aside and prepare other ingredients.
Wash strawberries, arugula salad, and green onions. Chop green onions in small rings. Dry your arugula salad and cut it in smaller pieces. You can break it also with your hands if you find it easier. Cut strawberries. Cut feta cheese in small cubes.
Prepare your dressing by mixing all ingredients in a smaller bowl. Whisk until combined.
Prepare your salad by placing asparagus and arugula in a large salad bowl. Add spring onions and strawberries. Add in feta and cover with dressing. Mix well and serve.