Pea & Mint Whipped Feta with Slow Roasted Tomatoes
This vibrant, ‘it’s almost summer!’ whipped feta looks so beautiful plated up, and works both as a dip, side dish or spoonable sauce. Here, we serve it with slow-roasted cherry tomatoes, but it would work equally as well alongside lamb chops cooked on the barbecue.
Instructions
Pre-heat the oven to 150C. Halve the cherry tomatoes and place them in a single layer, cut side up in a large baking dish.
Drizzle generously with olive oil, balsamic vinegar and season generously with salt and pepper. Roast for 45 minutes until the tomatoes are soft and slightly caramelised.
Meanwhile, blitz the peas, mint, lemon juice and 2 tbsp more of olive oil in a high powered blender or food processor until smooth.
Add the feta and yogurt, and blitz again. Transfer to the fridge until you’re ready to serve.
When it’s time to eat, spread the whipped feta across the bottom of a large serving dish, and spoon over the tomatoes.
Finish with another drizzle of olive oil, and some more crumbled feta and mint if you’ve got any leftover.
Ingredients
Available in store
- 600g cherry tomatoes
- extra virgin olive oil
- balsamic vinegar
- sea salt
- freshly cracked black pepper
- 200g fresh peas, or frozen peas thawed
- 10g fresh mint leaves
- juice of ½ lemon
- 150g feta
- 2 tbsp natural yoghurt