Fried Asparagus and Courgette Chip Salad

This is great as a quick lunch or a lovely side dish, or as a big serving platter for a group of guests.

I started breadcrumb-coating every vegetable in sight once I had kids, in an attempt to get them eating more veg. The Parmesan gives these veggie sticks loads of dreamy flavour and crunch, with the added bonus of getting a whole lot of green goodness into your diet.

SERVES 2

• 1 courgette, topped and tailed
• 60g breadcrumbs (gluten-free if you prefer)
• 35g grated Parmesan cheese, or nutritional yeast, plus extra to serve
• 100g asparagus spears
• 50g white spelt flour or gluten-free flour
• 1 egg, beaten
• 2 tbsp olive oil
• 80g cherry tomatoes, halved
• 100g rocket
• Extra virgin olive oil, for drizzling
• Balsamic vinegar, for drizzling
• Sea salt and freshly ground black pepper
• Halve the courgette lengthways and slice into 1cm thick strips

1. Combine the breadcrumbs and Parmesan cheese or nutritional yeast in a bowl. Dip the asparagus and courgette strips into the flour, followed by the beaten egg and then coat with the breadcrumbs.
2. Heat the olive oil in a pan. Add the courgette and asparagus in batches, and fry for 2–3 minutes on each side until cooked through and golden. Remove to a piece of kitchen paper.
3. Combine the tomatoes, rocket, courgette and asparagus. Sprinkle over a little more Parmesan cheese or nutritional yeast and drizzle with extra virgin olive oil and balsamic vinegar. Serve immediately.