Yarra Valley Cheese
persian fetta

Asparagus & Persian Fetta Salad

Serves 4

Recipe Image


  • 3-4 Bunches of Asparagus
  • 180g Yarra Valley Cheese
    Persian Fetta Classic
  • Zest of 1 lemon
  • 2-3 Shallots Finely Sliced
  • Store bought Dukkah
  • Salt & pepper, to taste



  • 1/4 cup olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • Pinch of sea salt
  • Pinch of fresh ground black pepper


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  • Chop ends off asparagus. - Peel the bottom part of the asparagus with a peeler to expose some of the flesh under the skin. (optional)
  • Bring a pot of water to the boil.
  • Blanch for 1-2 mins. Refresh in cold ice water. Drain.
  • Arrange on platter. Season with salt & pepper.
  • Sprinkle with the shallots, zest & dukkah. Drizzle with the dressing.
  • Lastly crumble the Yarra Valley Cheese Persian Fetta over the asparagus.
Yarra Valley Cheese