Spring sharing board served on a plate

Spring sharing board

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(1 ratings)

Prep: 30 mins Cook: 10 mins plus 3 hrs marinating


Serves 6-8

Make this veg-laden, mix-and-match sharing board as a starter. Prep it ahead, swap out anything you’re less keen on and add meats or smoked fish, if you like

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (8)

  • kcal315
  • fat28g
  • saturates9g
  • carbs5g
  • sugars3g
  • fibre4g
  • protein9g
  • salt3.4g


  • 1 small bunch of asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 bunch of radishes



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

  • 2 heads of chicory, leaves separated



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 12 quail’s eggs, hard-boiled and peeled
  • cracker and breadsticks, to serve

For the marinated feta

  • 150g feta, cubed



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 130ml extra virgin olive oil
  • 1 lemon, zest pared



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

  • ½ tsp chilli flakes
  • ¼ bunch of dill, finely chopped

For the pea & artichoke dip

  • 150g frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 6 tbsp soft cheese
  • ½ small garlic clove, finely grated
  • 70g marinated artichokes, drained
  • 1 small lemon, juiced



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

  • ¼ small bunch of parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the pink pepper salt

  • 1 tsp pink peppercorns
  • ½ tsp coriander seeds
  • 1 heaped tbsp sea salt


  1. To marinate the feta, put it into a medium-sized jar or bowl. Pour over the olive oil, scatter over the lemon zest, chilli flakes and dill, then leave covered in the fridge for at least 3 hrs or overnight.

  2. For the dip, tip all the ingredients, except the olive oil, into the small bowl of a food processor and blitz until smooth. Season to taste with salt. Scoop into a bowl and finish with a drizzle of the oil. Set aside.

  3. For the pink pepper salt, toast the peppercorns and coriander seeds in a small frying pan over a low heat for 3-5 mins, then tip into a pestle and mortar and crush to a coarse powder. Combine with the salt and set aside in a small dipping bowl.

  4. Bring a pan of water to the boil, lower the heat to medium, then cook the asparagus for 1-2 mins or until just tender. Drain and leave to cool completely. Arrange with the rest of the vegetables on a board or large plate, along with the quail's eggs, crackers and breadsticks. Serve with the marinated feta and dips.

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