Name: Vegetables à la grecque with avocado cheese and herb-scented juices
Yield: Serve 4
Cuisine: Greek
Ingredients: 100 g feta cheese; ½ avocado, preferably Haas variety; salt and freshly ground black pepper; juice of ½ lemon; 1 teaspoon coriander seeds, crushed; sprig of fresh thyme; 4 tablespoons white wine vinegar; juice of 1 lemon; 8 tablespoons olive oil; 250 g baby courgettes, halved lengthways; 1 garlic clove, crushed; 40 g fresh celery leaves; 30 g fresh basil leaves; 4 white asparagus tips, peeled and trimmed; 20 g fresh flat-leaf parsley leaves; 16 green asparagus tips, peeled and trimmed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A light and tasty vegetable dish, simply presented in the Greek style, accompanied with a fragrant herb sauce made from the cooking juices - ideal for the summertime.

Ingredients

For the Avocado Cheese

½ avocado, preferably Haas variety
100 g feta cheese
juice of ½

Method

For the avocado cheese, place the avocado flesh and cheese in a food processor and blend to a smooth paste. Remove to a bowl, add the lemon juice and season to taste. Cover the bowl with clingfilm and refrigerate until required.

Heat 150 ml water with the vinegar, garlic, lemon juice, coriander seeds and thyme in a pan, bring to the boil and simmer for 15 minutes. Add half the oil. Add