A Little Spring Salad
Inspired by a little starter at Café Bambino in Amsterdam. The original was made with green peppers but we used red because we had no green in the pantry.
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
Ingredients
110g of feta crumbled
150g cream
a tiny bit of flaky sea salt and freshly ground pepper, a tiny drizzle of runny honey if needed
125g red onion, diced 7mm
125g white radish or mooli, diced 7mm
125g organic green pepper, diced 7mm
125g blanched and peeled broad beans
a generous drizzle of extra virgin olive oil
a good squeeze of freshly squeezed lemon juice
fresh dill and flowers when available
Method
Place the finely crumbled feta and cream into a food processor and blitz lightly until really smooth.
Taste and season with a very little flaky sea salt, freshly ground pepper and a drizzle of runny honey if necessary. Mix, taste and tweak.
Dice the red onion, put into a sieve and rinse well in cold water, allow to drain.
Wash, peel and dice the white radish or mooli and green pepper, put into a bowl.
Add the drained red onion and broad beans, drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice and a little flaky sea salt and freshly ground pepper.
Sprinkle with coarsely chopped dill. Toss, taste and correct the seasoning if necessary.
To serve: Spread a generous tablespoon of feta cream on the base of each plate, sprinkle a pile of the chopped salad on top, add a few more sprigs of dill and a few fresh dill flowers if available. Enjoy with good crusty bread.
