Whipped Feta and Greens Summer Salad by Fran Warde

This vibrant summer salad brings colour and flavour to your table, perfect as a centrepiece or an addition to a BBQ. The whipped feta adds a delightful touch to summer vegetables.

Serves: 4
Prep Time: 40 minutes
Ingredients:
200g Feta or other soft cheese
125g thick yoghurt
1 clove garlic
1 tsp Dijon mustard
½ lemon, zested and juiced
200g peas, shucked
200g sugar snap peas
200g runner beans
Small bunch flat-leaf parsley
Small bunch mint
3 tbsp olive oil
Freshly ground black pepper
Sprinkling of sea salt
Instructions:
Prepare the Whipped Feta:
In an electric blender, combine the feta, yoghurt, garlic, Dijon mustard, lemon zest, and lemon juice.
Blend until smooth and creamy.
Place in the fridge to chill and thicken.

Prepare the Vegetables:
If using fresh peas, shuck them.
Slice the sugar snap peas in half lengthways.
Slice the runner beans at an angle.
Blanch the peas, sugar snap peas, and runner beans in boiling water for 2 minutes for a crunchy texture or 3-4 minutes for a softer texture.
Drain the vegetables and refresh them in iced water until chilled to retain their bright green colour. Once chilled, drain well.

Assemble the Salad:
Spread the chilled whipped feta on a large serving plate, covering the entire surface.
Pick the leaves off the parsley and mint, and add them to the green vegetables. Toss to combine.
Arrange the vegetable and herb mixture on top of the whipped feta.

Garnish:
If you have nasturtiums in your garden, top the salad with a few flowers and smaller leaves for a pretty touch and a lightly peppery flavour.
Drizzle with olive oil and sprinkle with freshly ground black pepper and sea salt.