Dress up summer vegies and transform them from side-order stand-ins to global superstars.
- Combine mince, 100g feta, garlic, breadcrumbs and mint in a bowl. Season with salt and pepper. Place sesame seeds on a plate. Form mince mixture into 24 x 4cm patties, then place on plate and turn to coat in seeds. Cover and refrigerate until needed.
- Cook peas in a pan of boiling salted water for 3 minutes, then add asparagus and cook for a further 30 seconds. Drain vegetables and refresh in iced water. Drain again and transfer to a large bowl.
- Heat 2 tablespoons oil in a large frying pan over medium heat. Add zucchinis and cook, stirring, for 4 minutes or until golden but still crisp. Add to bowl with pea mixture. Reserve the pan.
- Heat remaining 2 tablespoons oil in reserved pan over medium heat. Cook patties, in 2 batches, for 2 minutes each side or until browned and cooked through.
- Add patties, preserved lemon, rocket and lemon juice to vegetables and toss gently to combine.
- Divide salad among plates. Top with extra mint leaves and scatter with the remaining 50g feta to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set