Asparagus and Persian Fetta Salad

Salad
3–4 bunches of asparagus
180g Yarra Valley Cheese Persian Fetta
Zest of 1 lemon 2–3 shallots, finely sliced
Store bought dukkah Salt and pepper, to taste

Dressing
1/4 cup olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp white wine vinegar
1 tbsp honey
Pinch of sea salt
Pinch of fresh ground black pepper

Chop ends off asparagus. Peel the bottom part of the asparagus with a peeler to expose some of the flesh under the skin (optional)

Bring pot of water to the boil.

Blanch for 1–2 mins. Refresh in ice cold water. Drain

Arrange on platter. Season with salt and pepper.

Sprinkle with the shallots, zest and dukkah. Drizzle with the dressing.

Lastly crumble Yarra Valley Cheese Persian Fetta over the asparagus.

Serves 4

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