BROUGHT TO YOU BY FOOD SNOB
An effortless starter that balances creamy, salty feta with sweet, charred nectarines, drizzled with a tart berry coulis.
Serves: 4
INGREDIENTS
Whipped Feta
2 x 150-gram packets Food Snob Greek Feta, drained
3 tablespoons Greek natural yoghurt
1 tablespoon olive oil
1½ tablespoons lemon juice
sea salt and ground pepper
Raspberry Coulis
1 cup frozen raspberries
2½ tablespoons lemon juice
2 tablespoons runny honey
chilli flakes, optional
Nectarines
1–2 nectarines, cut into eighths
oil for cooking
To serve
70 grams roasted hazelnuts, chopped
fresh mint leaves
crusty bread
METHOD
Whipped Feta: Put 250 grams of the feta in a food processor, reserving the remaining 50 grams for assembling. Add the yoghurt, olive oil, and lemon juice and blitz until smooth and creamy. Season with salt and pepper. Set aside.
Coulis: Combine the raspberries, lemon juice, honey, and chilli flakes, if using, in a small saucepan. Simmer for 3–4 minutes. Cool slightly, then strain through a sieve to discard the seeds.
Nectarines: Heat some oil in a grill pan over a medium-high heat. Add the nectarine slices and grill for 3 minutes on each side until charred.
To serve: Spread the whipped feta onto a serving plate. Top with the grilled nectarines. Drizzle generously with coulis. Garnish with chopped hazelnuts, mint and the reserved feta. Serve with crusty bread.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.