Spring sharing board

Make this veg-laden, mix-and-match sharing board as a starter. Prep it ahead, swap out anything you’re less keen on and add meats or smoked fish, if you like

  • Prep:30 mins
    Cook:10 mins
    plus 3 hrs marinating
  • Easy

Nutrition per serving

  • kcal 315
  • fat 28g
  • saturates 9g
  • carbs 5g
  • sugars 3g
  • fibre 4g
  • protein 9g
  • salt 3.4g


  • 1 small bunch of asparagus
  • 1 bunch of radishes
  • 2 heads of chicory, leaves separated
  • 12 quail’s eggs, hard-boiled and peeled
  • cracker and breadsticks, to serve
  • 150g feta, cubed
  • 130ml extra virgin olive oil
  • 1 lemon, zest pared
  • ½ tsp chilli flakes
  • ¼ bunch of dill, finely chopped
  • 150g frozen peas, defrosted
  • 6 tbsp soft cheese
  • ½ small garlic clove, finely grated
  • 70g marinated artichokes, drained
  • 1 small lemon, juiced
  • ¼ small bunch of parsley, roughly chopped
  • drizzle of olive oil
  • 1 tsp pink peppercorns
  • ½ tsp coriander seeds
  • 1 heaped tbsp sea salt


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.


  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 large plate, along with the quail's eggs, crackers and breadsticks. Serve with the marinated feta and dips.

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