01 Dec
Whipped Lemon & Herb Feta with Seasonal Greens
Recipe by Carey Erasmus
Prep Time: 30 min
Cooking Time: 15 min
Serves: 6
Ingredients
Seasonal Greens
6 baby marrows, thinly sliced
2 small Mediterranean cucumbers, diced into chunks
200g asparagus or fine green beans, trimmed and blanched
100g sugar snap peas, sliced open
Olive oil
Coarse salt
Whipped Feta
5 x Fairview Salada Blanc (mixed herb flavour)
zest of 1 lemon
3 garlic cloves, crushed
½ cup Italian parsley, chopped
¼ cup fresh basil leaves, chopped
¼ cup fresh mint leaves, chopped
3 tbsp fresh lemon juice or more to taste
Freshly ground black pepper to taste
Garnish
Mixed seeds
Fresh basil, mint and dill
Olive oil
To Serve
4 pita breads, cut into quarters and lightly toasted
Method
1. Place sliced baby marrow into a large bowl, drizzle with olive oil and season with salt. Grill in batches until charred and tender. Set aside.
2. Prepare the remaining greens accordingly.
3. Pop all the Fairview Salada Blanc into a food processor, add the prepped zest, garlic and herbs. Blend until well combined and smooth. Add lemon and blend a few minutes more. Season with black pepper to taste.
4. Spread the creamy whipped feta onto a serving plate.
5. Add the prepared grilled baby marrow, asparagus, sugar snap peas and cucumber.
6. Sprinkle with mixed seeds.
7. Garnish with mint, basil and dill leaves.
8. Drizzle with olive oil.
2. Prepare the remaining greens accordingly.
3. Pop all the Fairview Salada Blanc into a food processor, add the prepped zest, garlic and herbs. Blend until well combined and smooth. Add lemon and blend a few minutes more. Season with black pepper to taste.
4. Spread the creamy whipped feta onto a serving plate.
5. Add the prepared grilled baby marrow, asparagus, sugar snap peas and cucumber.
6. Sprinkle with mixed seeds.
7. Garnish with mint, basil and dill leaves.
8. Drizzle with olive oil.