Courgette Salad with Whipped Feta

Lightly roasting the courgette and asparagus allows their natural flavour to shine, then plate them up on a layer of the softest whipped feta. Blending feta with a dollop of natural yoghurt transforms it into a versatile element to elevate your salads. Serving suggestions – a starter option for a summer BBQ or party, as a side with fish or chicken.

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Ingredients

courgette 2 (sliced)
asparagus 300 g
feta 200 g
natural yoghurt 80 g
radish 1 handful (sliced)
fresh mint 1 handful (leaves picked)

Method

Preheat the oven to 200°C/180°C fan.
Slice the courgettes into chunky coins. Trim any very woody ends off the asparagus (you can thinly slice these woody ends and blanch them in boiling water then dress with olive oil, salt and pepper and they are great!).
Add the courgettes to one baking tray, and the asparagus to another tray, then toss them both well with a generous glug of olive oil and season with salt and pepper.
Pop the trays in the oven and roast the asparagus for 12 minutes and the courgettes for 15 - 18 minutes, until just starting to brown. Alternatively, if you prefer you can pan-fry them or air fry at 180°C.
Meanwhile, make the whipped feta. Crumble the feta into a blender or food processor, along with the yoghurt. Add a pinch of black pepper. Be careful about adding extra salt as feta can be quite salty. Blend until creamy and smooth, then set aside until ready to use.
Thinly slice the radishes. If you are assembling this ahead of time, simply pop the radishes into a small bowl of iced water to keep them super crunchy, then drain well before using.
With the back of a spoon, spread the whipped feta onto a platter or serving plates. Scatter over the roast asparagus and courgette. Top with the radishes and mint, drizzle with a little olive oil and tuck in.

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Courgette Salad with Whipped Feta

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