Flora's Asparagus Spring Time Salad
22 May 2026
As the days begin to stretch a little longer, meals start to shift outdoors, or at least towards open doors and windows. We turn once again to Flora Shedden, who shares a simple asparagus and potato salad with whipped feta. Fresh, light and quietly satisfying, it’s the sort of dish that comes together easily and is best enjoyed gathered around the table, wherever it happens to be set.
Serves 4-6
Ingredients
500g new/baby potatoes (roughly 450g cooked weight)
200g asparagus spears
125g spring onion
200g celery
30g pea shoots or watercress
30g pumpkins seeds
1 tbsp small capers
For the dressing:
25g chives
25g parsley
2 tbsp lemon juice
salt and pepper
125g olive oil, plus extra for serving
1 tsp dijon mustard
For the feta:
150g feta, plus extra for crumbling on top
150g cream cheese
1 tsp lemon juice
salt and pepper
1. Cook the potatoes in boling water for 20 minutes or untl just done (check by inserting a sharp knife into the potaotes - they shout be tender and easy to peirce). Drain and set aside to cool.
2. Remove the woody ends from the asparagus and cut into 5cm pieces. Blanch in boiling water for one or two minutes; be careful not to overcook. Drain and set aside to cool.
3. Finely slice the spring onion and cut the celery at an angle into 5mm slices.
4. In a dry frying pan toast the pumpkin seeds until they begin to colour and smell fragrant. Set aside to cool.
6. Next add the feta, cream cheese, lemon juice and seasoning to a second jug and blitz with a hand blender. Once smooth and silky, check the seasoning. Then spoon onto a large serving platter spreading it to the edges.
7. In a large bowl add all the prepared veg, the pea shoots, half the seeds, and the capers. Toss together with the dressing. Spoon on top of the feta, then garnish with remainig seeds and a lttle ectra feta crumbled on top. Drizzle with some oil and serve immediately.
