Every time I whip feta I wonder why I don’t do it more often. This would make a delicious vegetarian starter or a lovely light lunch served with flatbreads to mop up all of the gorgeous feta.
Serves 4
INGREDIENTS
4- 5 medium courgettes sliced
2 bananas shallots - sliced
1 - 2 teaspoon Aleppo pepper chilli flakes
A drizzle of honey
1 handful mint leaves
Whipped feta
1 clove garlic - crushed
1-2 tablespoons Greek yogurt
1 block feta
Juice of 1/4 lemon
2 teaspoons olive oil
Pepper
METHOD
Preheat the oven to 180 degrees c fan 200 degrees c conventional
Toss the courgettes and shallots in olive oil, 1 teaspoon of Aleppo pepper and salt and pepper. Cook for about 20 minutes or until golden.
Blitz the whipped feta ingredients together in a nutribullet until smooth.
Pour the whipped feta on to a plate and top with the courgettes and shallots. Finish with Aleppo pepper flakes, a drizzle of honey, olive oil and mint leaves.