Food & Nutrition

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.


  • 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.