# Spring Salad: Asparagus and Feta with Mint

**Chef:** Yamini  
**Cookbook:** Salt, Fat, Acid, Heat  
**Potluck Date:** 18 November 2023  

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**Serves:** 6–8  

mint, spring onions (scallions) and a little salt.

## Ingredients

- 70–80 vine leaves, fresh or from a jar
- 500g (1lb 2oz) minced (ground) beef (or half pork, half beef)
- 1 medium onion, chopped
- 3 spring onions (scallions), including the green part, chopped
- 2 tbsp chopped parsley (reserve the stems)
- 2 tbsp chopped mint (reserve the stems)
- 2 tbsp chopped dill (reserve the stems)
- 160ml (5½fl oz) olive oil
- 90g (3¼oz) short-grain white rice
- 1 tsp salt
- 2 tbsp lemon juice
- Hot vegetable stock or water
- Freshly ground black pepper

## Method

1. Spoon the yogurt over the top of the pie, creating a thin, even layer. Create another layer with the diced tomato mix on top.

2. Slice the pie like a pizza and serve it drizzled with a few drops of olive oil and sprinkled with a little smoked paprika.

3. Beef dolmades with avgolemono sauce I believe that everyone has certain dishes that, one way or another, are inextricably linked with memories of certain people. In my case, beef dolmades in luscious avgolemono sauce is something I connect to my grandmother, Rena, who influenced my love of this dish, and I think of her every single time I make or eat it. Her husband, my grandfather George, a grand lemon lover, really became an expert in avgolemono sauce. I have vivid memories of him standing over a bowl with the frothy egg sauce, beating with a whisk, while my grandmother gently poured in warm broth from the pot. Dolmades are prepared all over Greece with different kinds of leaves or fillings. During winter, cabbage is commonly used, and stuffed cabbage rolls with pork is one of the traditional dishes prepared in Greece on Christmas day. This custom is rooted in Byzantine practices and Greek Orthodox religion, and the cabbage leaves wrapped around the filling stand for the swaddling clothes that baby Jesus was wrapped in.

4. Serve with fresh bread.

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