With feta, toasted almonds & basil This is a lovely side for those spring days when you’re not quite sure whether the weather calls for a salad or something warm. Pan-searing brings out the sweet flavour of zucchini and the earthy flavour of the asparagus, and the zucchini has this soft, jammy texture that melts in your mouth. There’s no dressing needed here because the feta adds a creamy, salty bite; the toasted almonds add crunch and fresh basil, and a little lemon zest brightens everything up. This is one of my favourite examples of how using different cooking techniques can add so much flavour to a humble vegetable and make it the star of the show.
Ingredients
3 zucchinis
1 bunch asparagus, woody ends removed
1–2 tsp extra virgin olive oil
40 g feta, crumbled
2 tbsp slivered almonds
A handful of fresh basil leaves
Finely grated lemon zest, to finish
Method
Preheat the oven to 180°C.
Cut the zucchini into chunky pieces on alternating diagonals, turning it between cuts to create angled pieces with plenty of surface area for browning.
Toast the almonds in a dry frying pan over medium heat until lightly golden, tossing regularly, then transfer to a small bowl.
Heat 1 teaspoon of extra virgin olive oil in the pan over medium-high heat. Add the asparagus spears whole and cook, turning occasionally, until tender with a little colour and char. Remove from the pan, then cut each spear into thirds.
Add the remaining teaspoon of oil if the pan needs it. Add the zucchini, working in batches if needed so it has room to brown, and sear the cut sides until golden. If you overcrowd your pan, there will be no room for the steam to escape and your zucchini will turn into a soggy mess.
Transfer the zucchini to a baking tray and bake for 10 minutes, or until tender and soft through the centre.
Layer the warm zucchini, asparagus and basil in a serving bowl. Scatter over the feta and toasted almonds, then finish with a little finely grated lemon zest.
If you have baby spinach or rocket, feel free to use that too to bulk up the salad.
Serve warm.
Build it into a balanced plate
You’ve already got plenty of gut-loving colour from the zucchini, asparagus and basil, plus fats from the feta, almonds and extra virgin olive oil. All you have to do is add a protein such as steak, lamb backstrap or oven-baked marinated chicken thighs, then a carbohydrate to round out the meal. Try serving with roasted potatoes or air-fried potato chips made with the potatoes from your box. It’s also lovely with couscous or farro, or a gluten-free grain such as quinoa or millet.
Happy Cooking, Em
