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
Nutrition per serving
- kcal 410
- fat 23g
- saturates 9g
- carbs 36g
- sugars 11g
- fibre 10g
- protein 13g
- salt 2.9g
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
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.
Arrange the other ingredients on a large serving platter, with the feta mix along side, and tuck in.