Spring sharing board
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs marinating
- Easy
- Serves 6-8
Ingredients
- 1 small bunch of asparagus
- 1 bunch of radishes
- 2 heads of chicory, leaves separated
- 12 quail’s eggs, hard-boiled and peeled
- cracker and breadsticks, to serve
For the marinated feta
- 150g feta, cubed
- 130ml extra virgin olive oil
- 1 lemon, zest pared
- ½ tsp chilli flakes
- ¼ bunch of dill, finely chopped
For the pea & artichoke dip
- 150g frozen peas, defrosted
- 6 tbsp soft cheese
- ½ small garlic clove, finely grated
- 70g marinated artichokes, drained
- 1 small lemon, juiced
- ¼ small bunch of parsley, roughly chopped
- drizzle of olive oil
For the pink pepper salt
- 1 tsp pink peppercorns
- ½ tsp coriander seeds
- 1 heaped tbsp sea salt
Method
- 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.
