Parsley, Wild Rocket and Asparagus Salad

Serves 4

Prep time 20mins

Ingredients

1/2 Cup Raw Hazelnuts with Skin on

Bunch of Asparagus
1 Tbsp Extra Virgin Olive Oil
1/4 Cup Water

Bunch of Wild Rocket
Bunch of Parsley

Method

Preheat the oven to 200°c and roast the hazelnuts for 10 min. Once cooked and cooled remove the skin and gently smash them.
Cut each asparagus in 6 pieces by cutting down the middle and splitting it in 3. Place in a pan with oil for a minute. Add the water and cook on high heat for a further 4 minutes.
Pull the leaves of the parsley and place them in a large bowl. Keep the stalks, chop them finely and add them to the bowl too. Finally add the seperate wild rocket leaves to the bowl.

For The Dressing

50ml Extra Virgin Olive Oil
1 Lemon Zest and Juice
1 Tsp Sea Salt

Method

Add all the ingredients into a bowl, toss through with the dressing and serve as a side to the Slow-Cooked Lamb.

Recipe By Gabriella De Gaetano for Served Issue 20
Props by Storja Store, Wooden spoons by K A Woodcraft
Photography by Julia Ripard

Gabriella De Gaetano

Gabriella is a self-taught home cook who enjoys eating, experimenting and learning in the kitchen. She started working as a private chef in London and has since catered for private clients, parties and events, film catering and weddings. When she's not cooking, Gabriella can be found in her workshop or searching for unique vintage pieces which she displays in STORJA STORE; a curated online lifestyle store for the conscious consumer.