20 bbcgoodfood.com APRIL 2020
SERVES 6 8 PREP 30 mins plus 3 hrs
marinating COOK 10 mins EASY V1 small bunch of asparagus
1 bunch of radishes
2 heads of chicory, leaves separated
12 quails’ eggs, hard-boiled
and peeled
crackers and breadsticks, to serve
For the marinated feta
150g feta, cut into cubes
130ml extra virgin olive oil
1 lemon, zested(^1) / 2 tsp chilli lakes
(^1) / 4 bunch of dill, inely chopped
For the pea & artichoke dip
150g frozen peas, defrosted
6 tbsp soft cheese
(^1) / 2 small garlic clove, inely grated
70g marinated artichokes, drained
1 small lemon, juiced
(^1) / 4 small bunch of parsley,
roughly chopped
olive oil for drizzling
For the pink pepper salt
1 tsp pink peppercorns
(^1) / 2 tsp coriander seeds
1 heaped tbsp sea salt
1 To marinate the feta, put it into
a medium-sized jar or bowl. Pour
over the olive oil, scatter over the
lemon zest, chilli flakes and dill,
then leave covered in the fridge
for at least 3 hrs or overnight.
2 For the dip, tip all the ingredients,
except the olive oil, into the small
bowl of a food processor and blitz
until smooth. Season to taste with
salt. Scoop into a bowl and finish
with a drizzle of the oil. Set aside.
3 For the pink pepper salt, toast
the peppercorns and coriander
seeds in a small frying pan over
a low heat for 3-5 mins, then tip
into a pestle and mortar and
crush to a coarse powder.
Combine with the salt and set
aside in a small dipping bowl.
4 Bring a pan of water to the boil,
lower the heat to medium, then
cook the asparagus for 1-2 mins
or until just tender. Drain and
leave to cool completely. Arrange
with the rest of the vegetables
on a board or a large plate along
with the quails’ eggs, crackers
and breadsticks. Serve with the
marinated feta and dips.
GOOD TO KNOWfolate•vit c•1 of 5-a-day•
gluten free
PER SERVING(8) 315 kcals•fat 28g•saturates 9g•
carbs 5g•sugars 3g• ibre 4g•protein 9g•salt 3.4g
Spring sharing board
This veg-laden, mix-and-match sharing board makes
a great prep-ahead starter. Swap out anything you’re less
keen on, and add cured meats or smoked fish, if you like.
tip
GET AHEAD
Make the
dip and the
marinated
feta up to
48 hrs ahead,
then simply
assemble on
the day. You
can also make
the salt mix up
to one month
ahead – leaving
it to infuse
gives it even
more aroma
and flavour.
This veg-laden, mix-and-
match sharing board is a