Vegetables à la grecque with avocado cheese and herb-scented juices


Preparation info

  • Difficulty


  • Serve


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.


For the Avocado Cheese

  • ½ avocado, preferably Haas variety
  • 100 g feta cheese
  • juice of ½ lemon
  • salt and freshly ground black pepper
  • 4 tablespoons white wine vinegar
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • 1 teaspoon coriander seeds, crushed
  • sprig of fresh thyme
  • 8 tablespoons olive oil
  • 250 g baby courgettes, halved lengthways
  • 16 green asparagus tips, peeled and trimmed
  • 4 white asparagus tips, peeled and trimmed
  • 20 g fresh flat-leaf parsley leaves
  • 30 g fresh basil leaves
  • 40 g fresh celery leaves
  • salt and freshly ground black pepper


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 the courgettes and asparagus and cook until just tender, retaining a little crunch to them. Remove and leave to cool, reserving the cooking liquid.

Place the parsley, basil and celery leaves in a food processor and blend, adding enough of the cooking liquid to form a light puree. Add the remaining olive oil, blend again, remove and season to taste.

Pour a little of the sauce on each serving plate, add the cooked vegetables and top with a quenelle of avocado cheese (using a spoon or ice-cream scoop). Garnish with the coriander seeds and thyme leaves from the cooking liquid.