Cucumber salad with whipped feta

• servings: 4 servings
• total time: 10 minutes

Ingredients

2 cucumbers

200g feta cheese

2 tablespoons Greek yoghurt

olive oil

1 bunch of fresh dill (20g)

1 lemon

Pass-Me Platter

Directions

Run a fork down the length of the cucumbers to create grooves all over the surface, then thinly slice into rounds using a speed peeler, mandolin (use the guard!) or a very sharp knife and patience. Place in a colander set over a bowl, toss with a generous pinch of sea salt, then set aside for 10 to 15 minutes to release the moisture into the bowl.

Meanwhile, place the feta, yoghurt and a good grind of black pepper in a food processor and blitz for 2 to 3 minutes, or until smooth, scraping down the sides of the bowl a couple of times – you could also do this in a bowl using a whisk.

Slowly drizzle in 2 tablespoons of oil towards the end of blitzing – you are looking for a light, fluffy texture.

Roughly chop most of the dill, reserving a few nice fronds for later.

Discard the cucumber juice and transfer the cucumber to the now empty bowl. Finely grate in the zest of the lemon, squeeze in its juice, drizzle in 2 tablespoons of oil, season with black pepper, chuck in the dill and toss everything together to combine.

Use the back of a spoon to spread the whipped feta across a Big Love Pass-Me Platter or a nice bowl, add the cucumber salad and sprinkle the reserved dill fronds over the top.

Nutrition

• Calories: 282
• Total Fat: 25.2 g
• Saturated Fat: 9.4 g
• Sodium: 1.8 g
• Total Carbohydrate: 3.6 g
• Dietary Fiber: 1.4 g
• Total Sugars: 3.5 g
• Protein: 10.5 g