We’re making the most of seasonal greens and pairing them with creamy whipped feta, crispy capers, and almonds for a simple but impressive side dish.
Asparagus and Zucchini with Whipped Feta, Crispy Capers and Almonds
- Under 20 minutes.
- 4
Print
Ingredients
- 1 zucchini (sliced into rounds)
- 2 bunches of asparagus (woody ends removed)
- 3 Tbsp capers (drained and patted dry)
- ¼ cup almonds (roughly chopped)
- 1 lemon (zest removed and then cut into wedges)
- Olive oil
- Salt and pepper
Whipped feta
- 90g feta
- ¼ cup greek yoghurt
- 1 small garlic clove
Method
- Get started by preparing the whipped feta. Add the feta, 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 a high heat. Once the oil is hot, add the capers and fry until crispy (2-3 minutes), during the last 45 seconds 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.
- Add the whipped feta to the base of a large plate or platter, scatter over the cooked zucchini and asparagus, then sprinkle over the crispy capers and almonds.
Variations
Vegetables
- You can use any greens you’d like – broccoli, kale or green beans would be delicious.
Other
- Swap out the capers for olives.
- Swap out the almonds for sunflower seeds or pumpkin seeds.
