Summer Salad with Whipped Feta

Summer Salad with Whipped Feta
& Carrot Top & Basil Pesto

This is a summer recipe for sharing and making the most of all the seasons favourites.

Whipped feta is a delightful pate or spread that is as happy spread over a cracker as it is on a sharing platter. Carrot tops mixed through give it a delicious herby flavour and makes the most of as much of the carrots as possible.

Tomatoes, beans and yellow courgettes make a delightful trio. There is no need to cook any of them, simply marinade in a light vinaigrette and enjoy the textures.


Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

Whipped Feta Ingredients:
1 block of feta cheese
Honey
Apple cider vinegar
Oil
Sea salt and black pepper
½ bunch of carrot tops

1. Simply break the feta up in a bowl and beat it with a spatula until it crumbles. Then add a teaspoon drizzle of honey, a dessert spoon of vinegar and oil then continue beating. A food processor will save your arms.

2. Add more oil and vinegar in equal quantities to loosen the cheese until it begins to flow.

3. Strip the leaves from the carrot top stems and chop before mixing into the cheese. Season to taste.

Pesto Ingredients:
1 bunch of basil
2 cloves of garlic
A handful of your favourite nuts
Lots of fresh ground black pepper
A handful of grated hard cheese
Oil

3. Lightly toast the whole nuts in a pan or the oven for a few minutes, then chop in a food processor.

4. Peel and smash the garlic and add to the nuts. Pulse the processor a few times.

5. Roughly chop the basil, stalks and leaves, then add to the processor and chop with the nuts and garlic. Add a steady stream of oil to get everything moving.

6. Add the grated cheese and season well. Adjust the consistency with more oil if needed.

Salad Ingredients:
Tomatoes
French beans
Yellow courgettes
Marjoram, mint or chives (or any herbs you like)
100g oil
50g red wine vinegar
A teaspoon of Dijon mustard
Sea salt and pepper

7. In a large bowl, mix the oil, vinegar and mustard with a fork until it is a uniform consistency.

8. Cut the tomatoes into chunks, slice the courgette and half the beans. Mix them into the vinaigrette and season to taste.

9. Pick and tear as many herbs as you like and mix through the salad.

Serve everything together arranged on a platter or large plate with flat breads or a crusty sourdough.