Recipe by: Justine Schofield – as seen on Channel Ten’s Everyday Gourmet with Justine Schofield.
Ingredients
- 3 tbsp extra virgin olive oil
- 400g Riverina Dairy Smooth and Creamy fetta
- ¾ cup Greek-style yoghurt
- Juice and zest of 1 lemon
- 1 tsp nigella seeds
- 2 Lebanese or grey zucchini, cut into rounds
- 1 bunch of asparagus, trimmed and cut into 3cm pieces
- 1 cup frozen baby peas
- 3 sprigs of mint, torn
- 1 sourdough baguette, sliced on an angle
- 1 clove garlic, halved
Whipped Fetta with Spring Greens
In a food processor, add the fetta, yoghurt, lemon juice and zest, 1 tbsp oil and a good pinch of salt and pepper. Blend until smooth.
In a large pan heat 1 tbsp oil over a medium-high heat and add the zucchini and asparagus, followed by the peas. Season with salt and sauté for 2-3 minutes. Remove off the heat and add squeeze of lemon.
Spread the smooth fetta on a platter and top with the sauteed greens. Garnish with nigella seeds and mint.
Heat a grill pan over a high heat. Brush bread with remaining oil and grill until char marks form. Remove and rub with garlic. Serve alongside salad.
