Serves

6

Ingredients

1 Jar Patros Feta Cheese (200g) • 1 Bag of Gourmet • Lettuce Mix • 1 Bunch of Green Asparagus • 50g Cherry Tomatoes • 2 Shallots • 30g Coriander • 1 Red Chilli Pepper • 150g Broccoli • 150g Cauliflower • 100g Baby Courgettes • 30g Pine Nuts • 60ml Olive Oil • 1 Lime • Salt to taste • 300g Vitacress Primor Baby New Potatoes • 1 Carton • Natural Yoghurt • Edible Flowers to taste • 1 Tbsp Pesto

Method

Peel the green asparagus, steam the baby potatoes (or cook in salted water), blanche the broccoli and cauliflower, and reserve once cooled • Toast the pine nuts in a pan on a low heat, stirring continuously Chop the shallot and quarter the cherry tomatoes • Mix the olive oil, the lime juice, the yoghurt, salt, pepper, the chopped chilli pepper, the pesto and the chopped parsley, mixing well with a wire whisk • Mix all the vegetable in ingredients and season with salt and pepper, and coat in twkle all over with the feta cheese cubes, then drizzle over the oil from the jar • Garnish with a few green leaves and edible flowers, before topping with the roasted pine nuts