Whipped Fetta with Spring Greens

Cook Time 30 minutes

Servings 4

Ingredients

3 tbsp extra virgin olive oil 

400g smooth and creamy fetta

¾ cup Greek-style yoghurt

Juice and zest of 1 lemon

1 tsp nigella seeds

2 Lebanese or grey zucchini, cut into rounds

1 bunch of asparagus, trimmed and cut into 3cm pieces

1 cup frozen baby peas

3 sprigs of mint, torn

1 sourdough baguette, sliced on an angle 

1 clove garlic, halved

Method

In a food processor, add the fetta, yoghurt, lemon juice and zest, 1 tbsp oil and a good pinch of salt and pepper. Blend until smooth.

In a large pan heat 1 tbsp oil over a medium-high heat and add the zucchini and asparagus, followed by the peas. Season with salt and sauté for 2-3 minutes. Remove off the heat and add squeeze of lemon.

Spread the smooth fetta on a platter and top with the sauteed greens. Garnish with nigella seeds and mint.

Heat a grill pan over a high heat. Brush bread with remaining oil and grill until char marks form. Remove and rub with garlic. Serve alongside salad.