In Recipes

Fresh, flavoursome and feel good, the makings of the perfect dish. Serve these greens as a healthy side. Serves 6.


400g Sugar snap peas

400g Tenderstem broccoli

400g Asparagus

2tbs Olive oil

Small onions or shallots

200g Butter

3 Garlic cloves

1⁄2 Cup of capers

Salt and pepper

100g Feta cheese

2 Avocados ( pitted – sliced)


Blanch the greens separately and set aside. (sugar snap peas, broccoli, asparagus)

Cut onions into wedges, season with salt and drizzle olive oil. Place in oven and roast until soft and lightly charred.

To make the garlic butter sauce, chop garlic into thin slices. At low heat, melt butter in a pan, then add garlic, keep tossing until garlic is soft. The longer the garlic cooks the sweeter they become. Then increase the heat, add the greens along with the capers for about 2-3mins.

To plate, remove from the pan, place on a serving dish and finish off with chopped avocado and a generous sprinkle of crumbled of feta.

Lorna’s Tip: 

Blanch the vegetables to keep the green and vibrant in colour. The process of keeping veggies in iced water is to stop the cooking process once you’ve sautéd it – it also keeps your greens nice and crunchy. 

The longer you cook the garlic the sweeter it becomes!

Watch the video

Lorna Maseko is an international celebrity chef, seasoned traveller, entrepreneur, and an esteemed media personality with her own TV show “The Hostess”, which has aired for two successful seasons. Lorna loves to create bespoke and experiental moments, with flavour, flair and fabulousness.

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