For the marinated feta

For the pea & artichoke dip

For the pink pepper salt


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


Make the dip and the marinated feta up to 48 hrs ahead, then simply assemble on the day. You can also make the salt mix up to one month ahead – leaving it to infuse gives it even more aroma and flavour.

Recipe from Good Food magazine, April 2020

Goes well with


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