Griddled Za’atar Greens with Watercress, Spinach & Parmesan

Serves: 2 people

Difficulty: Easy

Asparagus is the first sign that Summer is just around the corner. You can use a veggie peeler to get thin ribbons to add to a salad, but I love to throw some flavours on there and then cook it on a griddle pan to get those char marks.

Za’atar is a middle eastern spice mix full of heady dried herbs such as thyme, marjoram and oregano. It has a nutty flavour from sesame seeds, which catch ever so slightly when griddling and add a wonderful flavour.


  • 4 tablespoons olive oil
  • 2 teaspoons za'atar
  • 1 lemon
  • 1 bunch of asparagus, woody ends removed and sliced lengthways through the middle
  • 50g baby broccoli
  • few large handfuls of watercress
  • few handfuls spinach
  • 1 tablespoon capers (optional)
  • good drizzle balsamic vinegar
  • parmesan, to finish
  • salt and pepper, to taste


1. Heat a griddle pan until smoking. In the meantime make the marinade for the greens. In a shallow bowl mix together half the olive oil and za'atar. Add the zest of the lemon and mix well.

2. Add the asparagus and broccoli and roll in the marinade. Make sure you use the florets to mop up any left over spice flavour.

3. Lay on the griddle and allow to cook for a few minutes before moving them around to char on all sides.

4. Make the salad by tossing together the watercress, spinach and capers.

5. Squeeze in a little lemon juice, the remaining olive oil and balsamic vinegar.

6. Toss the salad together before tasting and adjusting the seasoning with salt and pepper.

7. Serve the salad piled high topped with the griddled greens and a generous sprinkling of freshly grated parmesan. Drizzle with a little extra olive oil and balsamic vinegar for the perfect Summer salad.

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