Sage baked garden Zucchini w/ Asparagus, Persian feta, prosciutto, hazelnuts and balsamic glaze

Sage baked garden Zucchini w/ Asparagus, Persian feta, prosciutto, hazelnuts and balsamic glaze

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Sage baked garden Zucchini w/ Asparagus, Persian feta, prosciutto, hazelnuts and balsamic glaze

 

Ingredients

Serves 4

 

2 jumbo garden zucchinis 500gram each or 5 regular zucchinis

150grams of rocket

10 fresh sage leaves

100 grams of butter

2 bunches of asparagus cut in halves

100 grams of Persian feta

8 slices of prosciutto

Balsamic store bought glaze

70grams of crushed hazelnuts

 

method

 

Preheat the oven to 200 degrees

Cut the zucchini into large chunks. 4cm x 4cm roughly

Melt butter in fry pan on a medium heat and add sage- fry for a minute and then fry zucchini in two batches for 2-3 minutes each batch. Ensure the zucchini gets crisp on flesh side.

Place the cooked zucchini on a baking tray and bake for 10-15 minutes- turn once after 7minutes- remove from oven when firm and tender.

Allow to cool

Blanch asparagus in boiling water for 3 minutes and then drain and run under cold water till heat has been taken out. This will keep the vibrant green colour.

Assemble the salad: Layer the rocket and zucchini, add the asparagus, feta and drape the prosciutto. Drizzle with balsamic glaze and sprinkle with hazelnuts.

Serve with crusty bread and a chilled white wine!