CHARRED SUMMER VEGETABLES, WHIPPED FETA, LEMON, HONEY AND PISTACHIOS. FRESH, BRIGHT, SIMPLE, PERFECT FOR SHARING.
- Serves: 4-6
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Ingredients
Vegetables
- 1 medium zucchini, cut lengthwise into quarters, seeds lightly removed
- 1 medium green pattypan squash, cut into wedges
- 1 small fennel bulb, cut into wedges (fronds reserved)
- 1 bunch green onions
- 1 generous handful fresh green peas
- 10-12 green beans, trimmed
- 10-12 purple snow peas (or regular snow peas or sugar snap peas)
- 10-12 shishito peppers
- 2-3 tbsp Toujours Faim extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Whipped Feta
- 200 g feta cheese
- ½ cup plain Greek yogurt
- 1 tbsp Toujours Faim extra virgin olive oil
Finish
- 1 lemon (zest and juice)
- 1 generous handful shelled pistachios, toasted
- Honey, for drizzling
- Ricotta salata, finely grated
- Extra Toujours Faim extra virgin olive oil
- Grilled pita or grilled flatbread, for serving
Method
- Lightly season the zucchini and pattypan squash with salt and let them rest for about 15 minutes to draw out excess moisture. Pat dry thoroughly, then drizzle with olive oil.
- Toss the green peas, green beans and purple snow peas with olive oil and a pinch of salt.
- Drizzle the fennel, green onions and shishito peppers with olive oil.
- Grill all the vegetables over medium-high heat until nicely charred while still keeping a little bite. Let them cool slightly.
- Toast the pistachios over the grill until fragrant, then roughly chop.
- Blend the feta, Greek yogurt and olive oil until completely smooth.
- Chop the grilled zucchini, green onions and fennel into bite-sized pieces. Leave the peas, beans, snow peas and shishitos whole, or roughly chop if preferred. Finely chop the reserved fennel fronds.
- Combine all the vegetables in a large bowl. Season with salt, pepper, lemon zest and fresh lemon juice. Fold in the fennel fronds.
- Spread the whipped feta onto a large serving platter. Spoon the warm vegetable salad over top.
- Finish with the toasted pistachios, grated ricotta salata, a generous drizzle of honey and another drizzle of Toujours Faim olive oil.
- Serve with warm grilled pita or grilled flatbread for scooping.
By Laurent Dagenais