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Feta pâté platter

A vegetarian lunch plate of a creamy feta dip with oatcakes, homemade coleslaw, crudités and artichokes

  • Prep: 8 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 410
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 11
  • Protein 13
  • Fat 23
  • Fibre 10
  • Salt 2.9

Nutrition per serving

  • Calories 410
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 11
  • Protein 13
  • Fat 23
  • Fibre 10
  • Salt 2.9

Ingredients

  • 60g feta cheese
  • 20g stoned black olives
  • 3 tbsp low-fat natural yogurt
  • juice ½ lemon
  • 1 tbsp finely chopped mint
  • 8 oatcakes
  • 4 celery sticks, cut into batons
  • 4 radishes
  • 4 artichoke hearts from a jar, halved
  • apple coleslaw (from Lemony chicken skewers, see 'goes well with')

Method

  1. In a bowl, roughly mash the feta and olives with the yogurt, lemon juice and some black pepper to form a thick paste. Stir in 1 tbsp finely chopped mint.

  2. Arrange the other ingredients on a large serving platter, with the feta mix along side, and tuck in.

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