Feta pâté platter
- Jennifer Irvine
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Serves 2
Easy
Prep: 8 mins
No cook
A star rating of 1 out of 5.1 ratingRate
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A vegetarian lunch plate of a creamy feta dip with oatcakes, homemade coleslaw, crudités and artichokes
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 60g feta cheese
- 20g stoned black olive
- 3 tbsp low-fat natural yogurt
- juice ½ lemon
- 1 tbsp finely chopped mint
To serve
-
8 oatcakes
-
4 celery
sticks, cut into batons
-
4 radishes
-
4 artichoke hearts
from a jar, halved
-
apple
coleslaw (from Lemony chicken skewers, see 'goes well with')
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Nutrition: per serving
- kcal410
- fat23g
- saturates9g
- carbs36g
- sugars11g
- fibre10g
- protein13g
- salt2.9g
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Method
-
step 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.
-
step 2
Arrange the other ingredients on a large serving platter, with the feta mix along side, and tuck in.
Recipe from Good Food magazine, July 2014
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