Whipped feta cheese, asparagus and leek sauté with roasted sunflower seeds
15
8
2
No
Ingredients
For the whipped feta cheese:
- 200 g of feta cheese, drained
- 180 ml (3/4 cup) of plain Greek yogourt
- 1 garlic clove, minced
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of lemon juice, freshly squeezed
- Black pepper, to taste
For the asparagus and leek sauté:
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of butter or margarine
- 454 g (1 lb) of Quebec asparagus, cut into 3 pieces
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- Quarter of a red onion, minced
- 60 ml (1/4 cup) of white wine
- 5 ml (1 teaspoon) of dried thyme
- Salt and black pepper, to taste
For the garnishing:
- Roasted sunflower seeds
- Fresh parsley, chopped
- Lemon zest
- Black pepper, freshly ground
- Bread croutons or rusks (for dipping)
Preparation
Side-by-side mode
For the whipped feta:
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Place all ingredients in a blender and pulse until smooth. Set aside.
For the asparagus and leek sauté:
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Chop vegetables. Heat a frying pan over medium-low heat with the butter and oil. When sizzling, add vegetables. Stir, then cover. Cook for 5 to 6 minutes, stirring occasionally.
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Remove the lid, pour in the white wine, and allow it to evaporate. At the end of cooking, add thyme, salt and black pepper. Stir, then remove the pan from the heat. Leave to cool.
For the assembly:
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Pour the whipped feta cheese into a serving dish. Garnish with the vegetable mixture, the roasted sunflower seeds, the chopped parsley, the lemon zest and the ground black pepper. Serve with croutons or rusks. Serve immediately.
