A fresh green Summer salad with chargrilled Asparagus which pairs perfectly with creamy chilli chevin cheese balls and a fresh citrus dressing.




  • Health
  • Salads
  • Vegetarian


*For Vegans: Substitute the Chevin balls for fresh fried Chilli bites for a crisp seasonal Vegan salad or toasted cashew nuts. Use Xylitol, Erythritol or Coconut Sugar instead of honey in the dressing.


250g Food Lovers summer salad mix
12 Asparagus spears, ends removed
1/2 Cucumber cut into slices
50g Pumpkin seeds
250g Baby peas blanched
80g Chevin goats cheese
2 tbsp smoked chilli flakes
2 tbsp Food Lover's Lemon Juice
2tbsp Food Lover's Signature Extra Virgin Olive Oil
1 tsp YouFirst Xylitol/Erythritol/Honey
Freshly ground salt and black pepper


On a large salad platter toss together, the summer salad mix, the sliced cucumber and pumpkin seeds.

In a small bowl, pour some boiling water over the frozen peas for and leave to blanch for 2 minutes. Once the peas have blanched, submerge them immediately into cold water and drain, then mix them into the salad.

Heat a griddle pan on high and chargrill the asparagus spears for a couple minutes, until just tender and slightly browned. Allow to cool.

Portion the chevin cheese into bite size pieces and roll them into balls. Roll the balls in the smoked chilli flakes, making sure to cover them completely.

Dot the asparagus spears and chevin cheese balls around the salad.

For the dressing, in a cup, mix together the lemon juice, olive oil and xylitol. Finally add freshly ground salt and pepper to taste.

Pour the dressing over the salad when you are ready to serve.

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