With several hot dishes planned for Monday Night Tapas, I wanted something cool and creamy sitting in the middle of the table.
Feta is quite intense by itself, so I blend it with Greek yoghurt and olive oil until it becomes smooth and spreadable, then top it with roasted capsicum, herbs and black pepper.
It’s also one of the easiest dishes of the night because it can be made ahead and pulled straight from the fridge when everything else is ready.
Whipped Feta with Roasted Capsicum & Herbs
Method
- Add feta, Greek yoghurt, olive oil, lemon juice and black pepper to a food processor.
- Blend until smooth and creamy. Scrape down the sides as necessary.
- Spread onto a shallow serving plate, creating a few swirls with the back of a spoon.
- Scatter roasted capsicum over the top.
- Finish with parsley, oregano and a drizzle of olive oil.
- Add chilli flakes and lemon zest if wanted.
- Refrigerate until needed, but take it out about 10–15 minutes before serving.
- Serve with warm toasted pita or crusty bread.
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