Garlic Herb Peas & Asparagus served on Herby Yoghurt & Feta Dressing
This Garlic Herb Peas & Asparagus served on Herby Yoghurt & Feta Dressing is one of my favourite side dishes. It’s simple but so delicious. And as usual has my signature features: oodles of flavour, texture and colour.
With the current warm weather, and the holidays around the corner, I’m sure a lot of us are spending more time dining outside. And while I’m sure nobody needs much guidance when it comes to cooking meat on the braai (bbq), the sides and salads we serve can become a little boring and predictable. So I thought I’d share a few of my favourites with you over the next few weeks in lead up to December.
The first is my Garlic Herb Peas & Asparagus served on Herby Yoghurt & Feta Dressing. It works great for a braai (bbq) or alongside a roast. And is a perfect vegetarian main option too.
And if I must say so myself, the colour is amazing. Perfect for a Christmas table I think. Did I mention the best part, besides the taste of course, it literally takes 5 minutes to cook, which is more than enough time to make the dressing as well.
If serving for multiple guests feel free to double or triple the recipe.
Salads and Sides are probably my favourite types of dishes to make, so do check out some of the other delicious side options if you need some inspiration.
Garlic Herb Peas & Asparagus served on Herby Yoghurt & Feta Dressing
Ingredients
- 1 Tbsp Olive Oil
- 100 grams Fresh or frozen peas
- 100 grams Fresh Sugar Snap Peas
- 100 grams Fresh baby asparagus spears
- 1 tsp Dried Italian Herb Mix or Mixed Herbs
- 1 Clove of garlic Crushed
- Salt and freshly ground Black Pepper to taste
Dressing
- 100 grams Plain or Greek yoghurt
- 50 grams Crumbled Feta, Blue or Goats Cheese
- 1 Tbsp Basil Pesto Or fresh herbs of your choice
- Salt and freshly ground Black Pepper to taste
Instructions
- Add the olive oil to a pan, then add the peas, asparagus, herbs and crushed garlic. Bring to medium high heat, season with salt and pepper and toss through
- Sauté for a minute or two, then add a teaspoon of water, place the lid on and turn the heat to medium low for 3 to 4 minutes (the veggies should still have some crunch)
- Make the dressing while the veggies cook
Dressing
- Add the yoghurt, feta and pesto or herbs to a food processor
- Blend until the consistency you prefer then remove and season to taste
Assemble
- Add the veggies on top of the dressing, drizzle on top or serve on the side. Serve warm. Garnish with pea shoots or micro herbs if you wish
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