Feta pâté platter

Feta pâté platter

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Prep: 8 mins No cook


Serves 2
A vegetarian lunch plate of a creamy feta dip with oatcakes, homemade coleslaw, crudités and artichokes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal410
  • fat23g
  • saturates9g
  • carbs36g
  • sugars11g
  • fibre10g
  • protein13g
  • salt2.9g
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  • 60g feta cheese
  • 20g stoned black olive
  • 3 tbsp low-fat natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp finely chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

  • 8 oatcakes
  • 4 celery sticks, cut into batons



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 radish



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 4 artichoke heart from a jar, halved
  • apple coleslaw (from Lemony chicken skewers, see 'goes well with')



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…


  1. In a bowl, roughly mash the feta and olives with the yogurt, lemon juice and some black pepper to form a thick paste. Stir in 1 tbsp finely chopped mint.

  2. Arrange the other ingredients on a large serving platter, with the feta mix along side, and tuck in.

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