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Whipped feta and crisp greens recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Quick and crunchy gluten-free side salad with zesty honey-lemon-chili dressing.
Ingredients:
  • 200g smooth feta
  • 40.00 ml Greek-style yoghurt
  • 42.00 gm fresh lemon juice
  • 1 tsp finely grated lemon rind
  • 10.80 gm honey
  • 2 bunches asparagus, trimmed
  • 250g sugar snap peas, trimmed, halved
  • 205g (1 1/3 cups) frozen peas
  • 1 bunch fresh mint, coarsely torn
  • 1 long fresh red chilli, deseeded, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.60 gm white Italian dressing
Instructions:
  • Combine feta, yogurt, 1 tablespoon lemon juice, lemon rind, and 1 teaspoon honey in a food processor. Blend until smooth. Season with pepper to taste.
  • In a large heatproof bowl, combine asparagus, sugar snap peas, and peas. Pour boiling water over the veggies and let sit for 3-4 minutes until they are tender crisp. Drain and then refresh under cold running water.
  • Set aside a handful of fresh mint sprigs for garnish. Finely dice the rest of the mint and mix it with chili, oil, Italian dressing, the rest of the lemon juice, and honey in a small bowl. Season with salt and pepper.
  • On a serving board, elegantly lay out the asparagus mixture. Sprinkle reserved mint and dollops of whipped feta on top. Finish with a generous drizzle of dressing and a dash of seasoning.

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