Sauteed Greens with Rocket and Feta
Sauteed Greens with Rocket and Feta
Enjoy this quick and easy salad recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 12 servings
  • 200 grams fine green beans, with the ends cut off
  • 200 grams Mangetout
  • 200 grams long-stem Broccoli stems
  • 240 grams sugar snap peas
  • 200 grams Asparagus tips
  • 200 grams fresh shelled peas
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 4 cloves Garlic, finely chopped
  • 2 teaspoons Ginger, peeled and grated
  • ½ teaspoon crushed red Chilli flakes
  • Salt and pepper, to taste
  • Top with:
  • 150 grams herbed Feta with sun-dried tomatoes but could use normal Feta
  • 250 grams baby Rocket, thoroughly washed
  1. Place the asparagus tips and broccoli into a bowl and cover with hot boiling water – cook for about 1 minute until al dente
  2. Meanwhile, in a large frying pan, heat the oil and butter, and sauté the garlic and ginger for a minute
  3. Carefully remove the asparagus and broccoli from the boiling water and sauté in the pan with ginger and garlic for a minute, then add the fine green beans, mangetout, sugar snaps and fresh shelled peas and cook for 2 minutes
  4. Season with salt and pepper and chilli flakes. Transfer to a serving platter
  5. Crumble feta around and top with rocket leaves
  1. Variation ideas:
  2. To bulk up this dish, add roasted butternut and peppers, and substitute Gorgonzola cheese for the feta

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