The Weekend Australian - Magazine - - LIFE -

350g frozen peas, thawed Grated zest and juice 1 le­mon 4 ta­ble­spoons olive oil, plus

ex­tra for driz­zling 1 sheet puff pas­try, 20 x 30cm 12–14 as­para­gus spears, trimmed 150g feta cheese 3 soft-boiled eggs Mi­cro herbs, to gar­nish (op­tional) Pre­heat oven to 190°C (375°F). Line a large bak­ing tray with bak­ing pa­per. Put peas in a bowl and crush them. Stir in le­mon zest, le­mon juice and 3 ta­ble­spoons olive oil. Sea­son with salt and pep­per and set aside. Put pas­try on pre­pared tray and bake for about 20 min­utes, or un­til golden brown, puffed up and very firm. Re­move from oven and set aside to cool to room tem­per­a­ture. Heat a char­grill pan or a bar­be­cue grill plate to high. Driz­zle as­para­gus with 1 ta­ble­spoon olive oil and sprin­kle

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