Spring Sharing Board Recipes
SPRING SHARING BOARD
Make this veg-laden, mix-and-match sharing board as a starter. Prep it ahead, swap out anything you're less keen on and add meats or smoked fish, if you like
Provided by Esther Clark
Categories Starter
Time 40m
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- To marinate the feta, put it into a medium-sized jar or bowl. Pour over the olive oil, scatter over the lemon zest, chilli flakes and dill, then leave covered in the fridge for at least 3 hrs or overnight.
- For the dip, tip all the ingredients, except the olive oil, into the small bowl of a food processor and blitz until smooth. Season to taste with salt. Scoop into a bowl and finish with a drizzle of the oil. Set aside.
- For the pink pepper salt, toast the peppercorns and coriander seeds in a small frying pan over a low heat for 3-5 mins, then tip into a pestle and mortar and crush to a coarse powder. Combine with the salt and set aside in a small dipping bowl.
- Bring a pan of water to the boil, lower the heat to medium, then cook the asparagus for 1-2 mins or until just tender. Drain and leave to cool completely. Arrange with the rest of the vegetables on a board or large plate, along with the quail's eggs, crackers and breadsticks. Serve with the marinated feta and dips.
Nutrition Facts : Calories 315 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 3.4 milligram of sodium
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