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Asparagus and Persian Fetta Twist

This summer starter is packed with mouth-watering flavour.


  • 2 bunches of asparagus

  • 180g south cape persian fetta – lemon and caper

  • ¼ cup of pinenuts

  • freshly ground black pepper, to taste


  • 1.

    Steam asparagus until tender.

  • 2.

    Toast pine nuts in pan.

  • 3.

    Arrange asparagus on a serving platter and place some South Cape Persian Fetta Lemon & Caper, drizzle with some of the oil and add a touch of freshly ground pepper.

  • 4.

    Sprinkle liberally with freshly toasted pine nuts.


This recipe is brought to you by South Cape Fine Foods.

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