Summer Vegetables with Creamy White

Green asparagus, peas and green beans with Castello Creamy White and a classic dijon vinaigrette.
15min 4 servings

2 half moons (150 g each) or round (300g) Castello® Creamy White, cut into bite-sized pieces

  • 250g green asparagus, trim away the bottom third and cut into bite size pieces
  • 250g green beans, trimmed
  • 150g sugar snap peas
  • 100g shallots, trimmed
  • 100g edamame or broad beans, shelled
  • 1 Little Gem or Baby Romaine lettuce, leaves picked and washed
  • 2 tbsp salt

Dijon Vinaigrette:

  • 4 tbsp extra virgin olive oil
  • ½ tbsp honey                   
  • 1 tbsp red balsamic vinegar                 
  • 1 tbsp dijon mustard       
  • 1 tsp fresh thyme            
  • ¼ tsp salt                          
  • Black pepper to taste
Summer Vegetables with Creamy White


  1. Bring 3 litres of water and 2 tbsp of salt to the boil. Add the shallots and boil for 1 minute. Add the asparagus, green beans, sugar snap peas and board beams and boil for 2 more minutes. Drain and cool the greens in cold water. Drain and pat dry.
  2. Combine all ingredients for the dressing and mix well. Toss the greens and lettuce in the dressing, and divide onto four plates. Top each salad with 6 wedges of Castello Creamy White cheese. Serve with extra black pepper if desired.

*Tip. Before serving, put each plate under a grill briefly for 1 minute or until the cheese softens and starts to caramelise.

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