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.
Ingredients
- feta 100g block, well drained and patted dry with kitchen paper
- lemon 1, juiced
- soft cheese 200g tub
- chives a small bunch, snipped
- mixed leaves about 2 handfuls
- walnuts 50g, toasted and finely chopped
- olive oil
- melba toast or crackers or crispbreads to serve
Method
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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.
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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.
Nutritional Information
- Kcals 168
- Fat 16.1g
- Carbs 0.6g
- Fibre 0.5g
- Protein 5g
- Salt 0.8g
