Chilled green soup with feta

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Ingredients

70g vegetarian feta , crumbled

3 tbsp olive oil

1 tsp coriander seeds , crushed

1 large red chilli , deseeded and finely chopped

1 lemon , zested and juiced

200g baby spinach

2 large ripe avocados , stoned and cubed

1 large cucumber , chopped

1 small garlic clove , crushed

250g natural yogurt

small bunch basil

2 tbsp toasted mixed seeds , to serve

Method

Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.

Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.

Pour into four bowls and top with the feta, marinating liquid and seeds.