BROUGHT TO YOU BY FOOD SNOB
An effortless starter that balances creamy, salty feta with sweet, charred nectarines, drizzled with a tart berry coulis.
Serves: 4
INGREDIENTS
Whipped Feta
2 x 150-gram packets Food Snob Greek Feta, drained
3 tablespoons Greek natural yoghurt
1 tablespoon olive oil
1½ tablespoons lemon juice
sea salt and ground pepper
Raspberry Coulis
1 cup frozen raspberries
2½ tablespoons lemon juice
2 tablespoons runny honey
chilli flakes, optional
Nectarines
1–2 nectarines, cut into eighths
oil for cooking
To serve
70 grams roasted hazelnuts, chopped
fresh mint leaves
crusty bread
METHOD
Whipped Feta: Put 250 grams of the feta in a food processor, reserving the remaining 50 grams for assembling. Add the yoghurt, olive oil, and lemon juice and blitz until smooth and creamy. Season with salt and pepper. Set aside.
Coulis: Combine the raspberries, lemon juice, honey, and chilli flakes, if using, in a small saucepan. Simmer for 3–4 minutes. Cool slightly, then strain through a sieve to discard the seeds.
Nectarines: Heat some oil in a grill pan over a medium-high heat. Add the nectarine slices and grill for 3 minutes on each side until charred.
To serve: Spread the whipped feta onto a serving plate. Top with the grilled nectarines. Drizzle generously with coulis. Garnish with chopped hazelnuts, mint and the reserved feta. Serve with crusty bread.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.