Whipped feta mousse with melba toast
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 100g block fetawell drained and patted dry with kitchen paper
- 1 lemonjuiced
- 200g tub soft cheese
- a small bunch chivessnipped
- about 2 handfuls mixed leaves
- 50g walnutstoasted and finely chopped
- olive oil
- to serve melba toast or crackers or crispbreads
Nutrition: per serving
- kcal168
- fat16.1g
- carbs0.6g
- fibre0.5g
- protein5g
- salt0.8g
Method
step 1
Crumble the feta into blender or food processor. Add 1⁄2 the lemon juice and whizz until smooth, then add the soft cheese with 1⁄4 tsp salt and whizz again until smooth. Stir in most of the chives and chill until ready to serve.
step 2
Just before you sit down to eat, toss the leaves, walnuts, the remaining lemon juice and 1 tbsp olive oil with some seasoning. Add a little pile to each of 8 starter plates. Use a spoon or two to shape a quenelle or dollop of the feta mousse to sit on each plate, too, then scatter with the remaining chives. Serve with the melba toast, crackers or crispbreads.
