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RECIPES | Four delicious dishes you can make this Easter using feta cheese

Flavour-up your holiday weekend by cooking with this cheese

Broccoli dip.
Broccoli dip.
Image: Ryno

Give the traditional braai accompaniments a makeover by featuring feta cheese in creative ways in four crowd-pleasing ideas this Easter weekend.

1. BROCCOLI DIP

Serves: A crowd

Delicious served with a selection of veggies and crackers to snack on while the braai is on the go — and vegetarian too.

Ingredients:

1 medium head of broccoli or 1 pack of broccoli florets

Finely grated rind and juice of 1 small lemon

250g smooth cream cheese, at room temperature

2 discs full cream feta cheese, crumbled

30ml (2 tbsp) plain yoghurt

2.5ml (½ tsp) ground cumin

2.5ml (½ tsp) cayenne pepper or chilli flakes, optional

Salt and freshly ground black pepper

Method:

  1. Rinse the broccoli and either steam or microwave on high for 3-4 minutes until just tender. Drain and cool slightly.
  2. Place the broccoli in the food processor, add the lemon rind and juice and pulse until chunky.
  3. Add the cream cheese, feta, cumin and cayenne if using and seasoning. Go easy on the salt as the feta is salty.
  4. Pulse again until just mixed through, but not too pasty. Chunky is good.
  5. Serve with vegetable crudite, crackers or bread.
Pea, pomegranate and feta salad.
Pea, pomegranate and feta salad.
Image: Supplied

2. PEA, POMEGRANATE AND FETA SALAD

Serves: 6

Sweet peas work well with the saltiness of feta cheese and a sprinkling of pomegranate seeds  adds a great pop of colour.

Ingredients:

500ml (2 cups) frozen peas, thawed

2 celery sticks, finely sliced

A handful of fresh mint, finely chopped

125ml (½ cup) pomegranate seeds

2 discs of feta cheese, cubed or crumbled

60ml (4 tbsp) of your favourite salad dressing

15ml (1 tbsp) pomegranate molasses, optional

A handful of fresh pea shoots, rocket or baby spinach leaves

Method:

  1. Combine the peas, celery, mint, pomegranate seeds and feta on a serving platter.
  2. Combine the dressing and pomegranate molasses if using and pour over the salad and toss gently.
  3. Top with pea shoots, rocket or baby spinach leaves and serve.
Watermelon Greek salad.
Watermelon Greek salad.
Image: Ryno

3. TWIST ON GREEK SALAD WITH WATERMELON

Serves: 6

Feta cheese and watermelon make an excellent flavour combo. You can replace the watermelon with tomato.       

Ingredients:            

 ¼ watermelon seeded and cubed

 1 red onion, finely sliced

 1 green pepper, cored and sliced into chunks

 125ml (½ cup) Calamata olives, pitted

 A small handful of flat leaf parsley, chopped

125ml  (½ cup) Greek salad dressing

 3-4 rounds of feta cheese, cubed

Freshly ground black pepper

Method:

  1. Mix the watermelon with onion, green pepper, olives and parsley in a bowl. Shake the dressing and pour over the ingredients.
  2. Add the feta cheese and mix through then place on a serving platter or bowl.
  3. Season generously with black pepper and serve.
Whipped feta salad.
Whipped feta salad.
Image: Hilary Biller

4. WHIPPED FETA CHEESE, TOMATO AND CUCUMBER SALAD

Something different. Whipping the feta into a delicious paste makes the foundation for a topping of seasonal salad ingredients.

Serves: 6

Ingredients:

3 discs of feta cheese

100ml cream or plain yoghurt

30ml (2 tbsp) olive oil

1 clove garlic

1 English cucumber, halved and quartered and cut into 4cm batons

4 firm red tomatoes, quartered

30ml (2 tbsp) basil pesto or more to taste

Freshly ground black pepper

A handful of fresh basil leaves

Method:

  1. Crumble the feta, cream, oil and garlic in the food processor and blend together until creamy and smooth.
  2. Spread the creamed mixture on the base of a serving platter. Top with the cucumber and tomato wedges.
  3. Drizzle with basil pesto and black pepper and serve.

Recipes by Yvonne Short, Marataba Conservation Camps


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