Whipped Fetta 3 Ways
INGREDIENTS
Whipped Fetta
1 x 180g tub YVD Persian Fetta
2 tbsp Greek style yoghurt
Zest & Juice 1 Lemon
1 tbsp olive oil
Salt & Pepper
Charred Corn
3 cobbs charred corn, cut off
2 spring onions, finely chopped
Large handful coriander, roughly chopped
1 green chilli, seeds removed, finely chopped
Juice 2 limes
Smokey paprika, to taste
Charred Zucchini, Basil, Pine Nuts
2 zucchini, sliced
2 tbsp olive oil
Salt, pepper
2 tbsp each pine nuts, currants, capers
Handful basil leaves, torn
Zest & juice 1 lemon
Roast Grapes, Hot Honey, Za’atar, Macadamia
2 cups red seedless grapes
2 tbsp balsamic vinegar
1 tbsp olive oil
2 tsp za’atar
1/4 cup sliced macadamia
1 tbsp hot chili honey
Basil leaves, to serve
METHOD
Whipped Fetta
Combine all in a blender, blend until smooth, refrigerate for 2 hours.
Charred Corn
Combine all ingredients, season to taste, spoon over whipped fetta.
Charred Zucchini, Basil, Pine Nuts
Oil and season the zucchini then char on a BBQ or grill pan, let cool.
Combine the zucchini, basil, pine nuts, currants, capers, lemon zest, juice, seasoning to taste. Pile this on top of whipped fetta.
Roast Grapes, Hot Honey, Za’atar, Macadamia
Combine the grapes, vinegar, olive oil in a baking dish. Roast in a 200C oven for 12 minutes then let cool.
Spoon the roast grapes and juices over the fetta, followed by za’atar, macadamia, honey & basil.