Asparagus and Persian Fetta 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
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.
You may also like
Pea & Persian Fetta Fritters The perfect starter or snack. Delicious and nutritious! Ingredients 350gm YVC Persian Fetta tub - drain oil and reserve for frying (or use 2 x 150gm tubs)500gm frozen peas - defrosted at room temp for about...
Wholefood Nourish Bowl This is a perfect way to throw together a quick and healthy meal, simply cook the ingredients in advance and keep in the fridge until needed. Great for sorting a few lunches in advance. Ingredients 150gm YVC Persian...
Twisted Mac 'n' Cheese An indulgent 3 cheese version of the all-time classic. A family feast or freeze and re-heat. Ingredients 350gm YVC Persian Fetta tub - drain oil and reserve for cooking500gm packet of fusilli (spiral) pasta1 onion -...