Goat’s cheese and Harissa Paste are unexpected partners—but this combination produces a lovely rich dip. Moroccan‐spiced goat’s cheese with Britain’s most famous seasonal ingredient is a speedy but impressive canapé or starter for any occasion
Serves: 2
Preparation time: 3 mins
Cooking time: 5 mins
Ingredients:
- 1tbsp BELAZU Early Harvest EV Olive Oil
- Salt flakes
- 100g fine fresh asparagus tips, washed
- 2 level tbsp BELAZU Rose Harissa Paste, plus
- ½ tsp to garnish
- 150g soft goats’ cheese (without a rind)
- ½ tsp lemon juice, plus wedges to garnish
Method:
- Place the asparagus in a small shallow dish with a pinch of salt and completely cover with just boiled kettle water, cover with a pan lid and set aside for 5 minutes.
- Meanwhile, combine the BELAZU Rose Harissa Paste with the goats’ cheese and lemon juice and mix thoroughly.
- Place the dip into a serving bowl and swirl half of the BELAZU Early Harvest Extra Virgin Olive Oil and the extra BELAZU Rose Harissa Paste on top to garnish.
- Drain the asparagus and coat with the remaining BELAZU Early Harvest Extra Virgin Olive Oil and sprinkle with a pinch of salt flakes. Serve with the dip and a wedge of lemon.
Recipe by kind permission of Belazu