We’re making the most of seasonal greens pairing them with creamy whipped goat cheese, crispy capers, almonds and simple pan-fried fish.
This Week
9 Dec - 15 Dec
Asparagus and Zucchini with Whipped Goat Cheese, Crispy Capers, Almonds and Pan-Fried Fish
- Under 30 minutes
- 4
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Meal Prep Guide
Prepare the vegetables (store them together in an airtight container in the fridge)
- Slice one zucchini into rounds.
- Remove the woody ends of 2 bunches of asparagus.
Prepare the goat cheese (store in an airtight container in the fridge)
- 100g goat cheese or feta
- ¼ cup Greek yoghurt
- 1 small garlic clove
- Add the goat cheese, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.
Tips
- We prefer to make whipped goat cheese in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend.
Shortcuts
- Instead of making the crispy capers, just add them to the zucchini for the last couple of minutes of cooking time to crisp up slightly.
Shortcuts
Vegetables
- You can use any greens you’d like – broccoli, kale or green beans would be delicious.
Protein
- For a vegetarian option swap out the fish for some of our baked falafels or store-bought falafels. Or alternatively it into turn into a hearty grain salad.
Ingredients
- ¾ cup quinoa (uncooked)
- 1 tin chickpeas (drained and rinsed)
- ½ cup coriander or parsley (roughly chopped)
- 2 Tbsp olive oil
- 1 lemon (juice)
- Salt and pepper
Crispy capers and greens
- 3 Tbsp capers (drained and patted dry)
- ¼ cup almonds (roughly chopped)
- 1 lemon (zest)
- 1 zucchini (sliced into rounds)
- 2 bunches of asparagus (woody ends removed)
- Olive oil
- Salt
Whipped goats cheese
- 100g goats cheese or feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- Cook the quinoa as per packet instructions.
- Prepare the whipped goat cheese. Add the goat cheese, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.
- Prepare the crispy capers, add 1-2 Tbsp of olive oil to a small saucepan over high heat. Once the oil is hot, add the capers and fry for about 2 minutes, then add the almonds and cook until golden brown. Remove the capers and almonds from the saucepan and place them on a plate lined with a paper towel, sprinkle over a little salt and the lemon zest; set aside.
- Heat a large fry-pan over medium heat. Add a little olive oil and the sliced zucchini, cook for a couple of minutes on either side until golden brown and cooked through; remove from the pan and set aside.
- In the same pan, add a little more olive oil and cook the asparagus for 2-3 minutes, tossing frequently or until the asparagus is tender and charred in places; remove from the pan and set aside.
- In a large bowl, add the cooked quinoa, chickpeas, coriander, salt and pepper; drizzle over the olive oil and lemon juice. Toss well.
- Add the cooked veggies and half the crispy capers and almonds; gently toss.
- Top with dollops of whipped goats cheese and the remaining crispy capers and almonds,
Other
- Swap out the capers for olives.
- Swap out the almonds for sunflower seeds or pumpkin seeds.
Ingredients
Whipped goat cheese
- 100g goats cheese or feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Crispy capers and greens
- 3 Tbsp capers (drained and patted dry)
- ¼ cup almonds (roughly chopped)
- 1 lemon (zest)
- 1 zucchini (sliced into rounds)
- 2 bunches of asparagus (woody ends removed)
- Olive oil
- Salt
Fish
- 600g white fish fillets (we used snapper)
- 1 lemon (cut into wedges)
- Olive oil
- Butter
- Salt and pepper
Method
- Get started by preparing the whipped goat cheese. Add the goat cheese, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.
- To make the crispy capers, add 1-2 Tbsp of olive oil to a small saucepan over high heat. Once the oil is hot, add the capers and fry for about 2 minutes, then add the almonds and cook until golden brown. Remove the capers and almonds from the saucepan and place them on a plate lined with a paper towel, sprinkle over a little salt and the lemon zest.
- Heat a large fry-pan over medium heat. Add a little olive oil and the sliced zucchini, cook for a couple of minutes on either side until golden brown and cooked through; remove from the pan and set aside.
- In the same pan, add a little more olive oil and cook the asparagus for 2-3 minutes, tossing frequently or until the asparagus is tender and charred in places; remove from the pan and set aside.
- Time to cook the fish, add a little more olive oil and a knob of butter to the same pan over medium heat; season with salt and pepper. Cook for 2-3 minutes on each side, depending on the size of the fillets.
- Add the whipped goat cheese to the base of a large plate or platter, scatter over the cooked zucchini and asparagus, then sprinkle over the crispy capers and almonds.
- Serve alongside the pan-fried fish with a squeeze of lemon juice.
Variations
Vegetables
- You can use any greens you’d like – broccoli, kale or green beans would be delicious.
Protein
- For a vegetarian option swap out the fish for some of our baked falafels or store-bought falafels. Or alternatively it into turn into a hearty grain salad.
Ingredients
- ¾ cup quinoa (uncooked)
- 1 tin chickpeas (drained and rinsed)
- ½ cup coriander or parsley (roughly chopped)
- 2 Tbsp olive oil
- 1 lemon (juice)
- Salt and pepper
Crispy capers and greens
- 3 Tbsp capers (drained and patted dry)
- ¼ cup almonds (roughly chopped)
- 1 lemon (zest)
- 1 zucchini (sliced into rounds)
- 2 bunches of asparagus (woody ends removed)
- Olive oil
- Salt
Whipped goats cheese
- 100g goats cheese or feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- Cook the quinoa as per packet instructions.
- Prepare the whipped goat cheese. Add the goat cheese, yoghurt and garlic to a blender or food processor and blend until smooth and creamy; set aside.
- Prepare the crispy capers, add 1-2 Tbsp of olive oil to a small saucepan over high heat. Once the oil is hot, add the capers and fry for about 2 minutes, then add the almonds and cook until golden brown. Remove the capers and almonds from the saucepan and place them on a plate lined with a paper towel, sprinkle over a little salt and the lemon zest; set aside.
- Heat a large fry-pan over medium heat. Add a little olive oil and the sliced zucchini, cook for a couple of minutes on either side until golden brown and cooked through; remove from the pan and set aside.
- In the same pan, add a little more olive oil and cook the asparagus for 2-3 minutes, tossing frequently or until the asparagus is tender and charred in places; remove from the pan and set aside.
- In a large bowl, add the cooked quinoa, chickpeas, coriander, salt and pepper; drizzle over the olive oil and lemon juice. Toss well.
- Add the cooked veggies and half the crispy capers and almonds; gently toss.
- Top with dollops of whipped goats cheese and the remaining crispy capers and almonds,
Other
- Swap out the capers for olives.
- Swap out the almonds for sunflower seeds or pumpkin seeds.
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