Grilled Asparagus with Pistachio Dukkah Feta and Beet Vinegar

Tender asparagus is grilled, arranged on a bed of sliced feta with pistachio dukkah and drizzled with our Spiced Beet Vinegar.  If you are preparing this recipe for entertaining guests, you can serve the beet vinegar in a cruet and let your guests drizzle it on themselves.

Grilled Asparagus with Pistachio Dukkah Feta and Beet Vinegar

Ingredients:

Asparagus Spears
Olive Oil
4 oz of a block of Feta thinly sliced

Dukkah Ingredients:

2 Tbsp Pistachio shelled
1 Tbsp Parsley
1 tsp Sesame Seeds (toasted)
1/2 tsp Oregano dried
1/4 tsp chili flakes
1/4 tsp black pepper
1/4 tsp Sumac spice

Wozz! Spiced Beet Vinegar

Method:

Pistachio Dukkah:

1. Place all ingredients on a chopping board and chop together to a fine texture. Transfer to a small bowl leaving some on the board to place your feta slices.  This is the easiest way to coat the underside with dukkah.

2. Slice the feta 1/4inch thin.  Transfer each slice to the bed of dukkah and apply a little pressure to ensure the dukkah sticks.  Coat the top side with the remaining dukkah.
Transfer each feta slice to a serving platter and arrange so each slice of feta overlaps the previous slice like roof tiles.  (I used a fish filleting knife to slice the feta because the blade is so thin,  but make do with what you have) 

3. Trim Asparagus and peel the bottom third of each spear with a vegetable peeler. Brush asparagus with a little olive oil and a pinch of salt and pepper.

4. Heat a stove top grill pan on a medium heat.

5. Add your asparagus.  Grill on one side for 2-3 minutes.  (I used a small fry pan to add some weight and help press the asparagus evenly onto the grill)

6. Arrange the asparagus on the feta,  drizzle with good olive oil and Wozz! Spiced Beet Vinegar and a sprinkle of any remaining dukkah if you wish. Can be served hot or cold.