A protein-packed celebration of spring vegetables, pretty as a picture and delightful to eat hot or cold, at home or on a picnic.
Ingredients
- 4 tbs extra virgin olive oil
- 2 zucchini sliced
- 1 onion finely sliced
- 3 cloves garlic finely chopped
- 1 lemon rind
- 1/2 bunch fresh dill finely chopped
- 1 bunch spinach stems trimmed washed
- 3 bunch asparagus sliced
- 1 kg broad beans shelled
- 1 packet fetta
- 1 punnet tomato
- 12 egg beaten
- 200 g sour cream
- 1 dash salt *to taste
- 1 dash pepper *to taste
Method
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Step 1Preheat over to 180C (fan forced). Saute zucchini in half the olive oil, remove and drain on paper towel.
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Step 2Add remaining oil to pan and cook Spanish onion until golden, add garlic, salt and pepper and saute for 5 minutes. Add lemon zest and dill and remove from heat.
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Step 3Place washed spinach in saucepan with lid and cook over low heat until wilted, about 5 minutes. Drain.
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Step 4Boil salted water and add broad beans, cook for 5 minutes then add asparagus. Cook for a further 5 minutes then drain.
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Step 5In a large lasagne dish, layer zucchini interleaved with spinach leaves, top with broad beans and asparagus, reserving asparagus tips. Top with onion mix. Crumble feta on top and add halved cherry tomatoes. Decorate with asparagus tips. Pour over combined eggs and sour cream mix. Bake for 45 minutes or until skewer comes out clean.
Recipe Notes
Slice zucchini to medium thickness.
You will only need the rind of 1 lemon.
I normally use smooth feta for the best result.
Recipe Reviews (1)
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