Description
Recommended Equipment
- sharp knife
- cutting board
- medium-sized bowl
- food processor
- measuring spoons
- medium-sized plate
Ingredients
Units Scale
WHIPPED FETA
- 200 grams feta cheese
- 3 tbsp extra-virgin olive oil
RAINBOW VEGGIES
- 1/4 cucumber
- 4–6 cocktail tomatoes
- 2 tbsp peas
- 2–3 radishes
- 1/2 carrot
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 1 tbsp extra-virgin olive oil
Instructions
- Thoroughly wash the cucumber, carrot, tomatoes, radishes, dill, and chives. Peel the cucumber and carrot and cut them into fine strips, halve the cherry tomatoes, slice the radishes thinly, finely chop the dill, and cut the chives into little rolls. Put everything into a medium-sized bowl and mix with 1 tablespoon of olive oil. If the feta cheese is very salty, I would not add any more salt to the vegetables.
- Place the feta cheese in the food processor and turn it on. Gradually add 3 tablespoons of olive oil until the cheese is creamily blended.
- Spread the feta on a flat plate and smooth it out. Distribute the vegetables over the cheese and serve. If you store the plate in the fridge, the cheese might harden a bit. I would recommend bringing it to room temperature before serving.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 15 min
