Spring sharing board

crudites dips easter feta sharing food sharing platter spring starter

N/A

Serves 6-8

Source

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

150g feta , cubed

130ml extra virgin olive oil

1 lemon , zest pared

½ tsp chilli flakes

¼ bunch of dill , finely chopped

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

1 tsp pink peppercorns

½ tsp coriander seeds

1 heaped tbsp sea salt

Method

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.

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.

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.

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.