Toss the asparagus in one tablespoon of olive oil and season with salt. Heat a heavy based pan over medium heat and when hot add the asparagus making sure they are evenly spread out, ideally with not much overlapping.
Cook the spears for a couple of minutes and transfer them to a plate. Return the pan to the heat and add the red pepper. Cook this for a bit longer than the asparagus or until the strips are charred all round. It should not take more than 5 minutes. Remove from the heat and place them next to the asparagus on the plate until needed.
Add all remaining ingredients into a spacious bowl and give them a gentle but very good mix. Add the asparagus and peppers and mix again with care.
Taste the salad and adjust the seasoning.
When served make sure all the delicious juices are added to the platter as they are the best bit.
Morito's Cretan Salad
There is nothing better than a fresh, juicy salad and we love the Cretan version.
It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.
- 1 red horn pepper, halved lengthways, deseeded, cut into long thin strips
- 1 bunch English asparagus (about 10 spears), cut in half lengthways
- 250g ripe cherry tomatoes, cut into quarters
- 1 medium cucumber, diced
- 1 red onion, peeled, cut in half and sliced thinly
- 1 long green pepper, deseeded and sliced into rounds
- 1 long red radish, cut into slithers
- 1 large Cretan barley rusk, broken into bite size pieces
- 1 small handful green olives
- 1 tbsp capers in brine
- 1 tsp wild dried oregano
- 100g Cretan graviera cheese, grated
- 100ml extra virgin olive oil
- 2-3 tbsp aged red wine vinegar
- sea salt to taste