Jamie's Food Team
By Ben Slater
10 mins plus draining
Super easy
serves 4
About the recipe
Simple zesty cucumber salad and creamy, fluffy whipped feta are a match made in heaven. Take this little number along to summer barbecues, picnics and parties, and you’ll quickly become everyone’s favourite person!
Recipe From
Ingredients
2 cucumbers
200g feta cheese
2 tablespoons Greek yoghurt
olive oil
1 bunch of fresh dill (20g)
1 lemon
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Method
- 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.
Beautiful served on the Pass-Me Platter from Jamie's Big Love serveware collection.
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