Asparagus and Zucchini with Whipped Feta, Crispy Capers and Almonds

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.

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


  • You can use any greens you’d like – broccoli, kale or green beans would be delicious.


  • Swap out the capers for olives.

  • Swap out the almonds for sunflower seeds or pumpkin seeds.


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