Spring Asparagus, Pea, Grain and Seed Salad with Kefir and Feta

A refreshing new salad recipe for the new season.

By Matt Williamson
10 minutes | serves: 4

Simple, vibrant spring salad. Not FODMAP friendly.


For the salad:

  • 50g seeded crackers, broken into small bite sized pieces
  • 1/2 large unwaxed lemon, sliced thinly
  • 500g asparagus, trimmed
  • 200g podded peas, defrosted if frozen
  • 50g baby spinach
  • 200g cooked quinoa
  • A small bunch of basil, leaves picked
  • 75g low fat feta, crumbled
  • 2 tbsp pumpkin seeds

For the dressing:

  • 75ml plain kefir or natural yogurt
  • 1/2 large unwaxed lemon, finely grated zest and juice
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper


  1. Combine all the dressing ingredients in a clean jam jar, shake well and season with a pinch of salt and a lot of black pepper. Keep in the fridge until you’re ready to dress the salad.
  2. Blanch the asparagus in the boiling water for 2 minutes, then add the peas for a further couple of minutes. Then drain immediately and leave in a colander to drain and dry.
  3. Tip all the blanched vegetables onto a platter or plates layering with the lemon slices, crackers, quinoa, spinach and basil leaves.
  4. Drizzle with the dressing and top with the feta and pumpkin seeds to toss at the table.