THE DAIRY KITCHEN
Asparagus with Greek Salad Dressing
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
5 MINS
A modern take on a Greek salad! Swap out the asparagus for grilled zucchini or lettuce wedges, when they're not in season.
Ingredients
3 bunches asparagus, trimmed1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried oregano
freshly ground black pepper, to taste
2/3 cup finely diced cucumber
2 tomatoes, finely diced
10 small pitted black olives, quartered
40g feta cheese
Handy Tips
This salad matches well with barbecued chicken, lamb or beef.
Method
- Boil or steam asparagus for 3 minutes or until just tender. Drain and briefly rinse under cold running water then arrange on a serving platter.
- Combine the olive oil, lemon juice, oregano, pepper, cucumber, tomato and olives in a small bowl and spoon onto the asparagus, drizzling with any remaining juices. Sprinkle with feta and serve.
