Whipped feta with spring vegetables and crispy prosciutto

This dish is the epitome of spring and summer. It’s light, fresh, zesty with lemon and full of crunch from spring vegetables.

Enjoy as a side dish to accompany whole fish or a roast chicken. Or as a dip alongside a crusty baguette. Smear over a toasted slice of sourdough alongside a glass of wine. It’s an afternoon snack, apero hour, kind of dish.

Ingredients:

Whipped feta:

200g smooth feta

juice of 1 lemon

1 tbsp extra virgin olive oil

Spring veggie salad:

1/4 cucumber, shaved and sliced into rounds

handful sungold tomatoes, sliced

2 asparagus stalks, shaved

handful sugar snap peas, sliced thin

1 watermelon radish, sliced thin

1 tbsp extra virgin olive oil

Garnishes:

3 slices proscuitto

1 tbsp chopped dill

1 tbsp chopped chives

pinch of flakey salt

Method:

Preheat oven to 190C/375F. Line a baking tray with baking paper and fluff 3 sheets of prosciutto and lay them away from one another. Bake for 10 minutes or until crispy. They should be a deep golden colour when finished — and they will crisp up more as they cool.

Whip feta with lemon and olive oil until smooth.

Slice chop and cut all veggies and add to a mixing bowl with olive oil. Combine until well coated.

Smear smooth feta on a large plate. Spoon over spring veggies, sprinkle dill and chives over top. Crush crispy proscuitto into small pieces and shards over top. Garnish with more olive oil — and a sprinkle of flakey salt.

Enjoy with toasted sourdough.