Ingredients

Method

• 200 g asparagus, blanched and refreshed in ice water, then sliced
• 2 small red chillies, thinly sliced
• 2 cloves garlic, finely chopped
• 1 T chives, chopped
• 1 t lemon zest
• Sea salt and freshly ground black pepper, to taste
• 1/3 cup extra virgin olive oil
• 6 to 8 slices sourdough bread, drizzled with olive oil and chargrilled
• 200 g Danish feta, sliced

Method

Ingredients

Place the asparagus, chilli, garlic, chives, lemon zest, salt, pepper and oil in a bowl and mix to combine.

Top the bread with slices of feta and the asparagus mixture to serve.

Cook’s note: Try a different version by substituting the asparagus with thinly sliced raw baby marrow or halved cherry tomatoes.