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100g asparagus spears<br />
50g white spelt flour or<br />
gluten-free flour<br />
1 free-range egg, beaten<br />
2 tbsp olive oil<br />
80g cherry tomatoes, halved<br />
100g rocket<br />
extra virgin olive oil, for drizzling<br />
balsamic vinegar, for drizzling<br />
sea salt and freshly ground<br />
black pepper<br />
1 Halve the courgette lengthways<br />
and slice into 1cm thick strips.<br />
2 Combine the breadcrumbs and<br />
the vegetarian Parmesan-style<br />
cheese or nutritional yeast in<br />
a bowl. Dip the asparagus and<br />
courgette strips into the flour,<br />
followed by the beaten egg and<br />
then coat with the breadcrumbs.<br />
3 Heat the olive oil in a pan. Add<br />
the courgette and asparagus in<br />
batches, and fry for 2-3 minutes<br />
on each side until cooked through<br />
and golden. Remove to a piece of<br />
kitchen paper.<br />
4 Combine the tomatoes, rocket,<br />
courgette and asparagus. Sprinkle<br />
over a little more Parmesan-style<br />
cheese or nutritional yeast and<br />
drizzle with extra virgin olive<br />
oil and balsamic vinegar. Serve<br />
immediately.<br />
Per serving: 510 cals, 27.8g fat<br />
BOOKSHELF<br />
Taken from Cook<br />
Eat Love by Fearne<br />
Cotton, (£20,<br />
Orion Books)<br />
Photography:<br />
Tamin Jones and<br />
Liam Arthur<br />
10
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