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Whipped feta, Aegean-style greens & zaatar
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By Selin Kiazim
Tangy feta is wonderful as it is, but this technique gives it a soft, creamy texture that somehow makes it even more tempting. It pairs beautifully with the dressed greens.
75ml double cream
1 garlic clove, crushed
2 tbsp extra virgin olive oil
400g thick-cut cavolo nero
1 tsp zaatar
1. Put the feta in a blender or small bowl of a food processor and whizz until smooth. In a large bowl, whip the cream to soft peaks, then fold the feta into the cream. In a separate bowl, whisk together the garlic and olive oil; set aside.
2. Bring a large pan of salted water to the boil and add the cavolo nero; cook for 2-4 minutes, until tender. Drain well and allow to cool a little, then toss in a bowl with the garlic and oil; season. To serve, spread the feta over a serving plate, pile the greens on top and sprinkle with the zaatar.
Typical values per serving:
Vegetarian, gluten free
This recipe was first published in Mon Sep 21 16:49:56 BST 2020.