Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 103

This spread looks attractive in the centre of a serving dish and surrounded by shiny black olives, whole red radishes, crunchy green spring onions and quartered tomatoes.

SERVES 4

200 (7oz) feta cheese

125g (4oz) unsalted butter, softened

1 tbsp chopped fresh chives

1 tbsp chopped fresh dill

1 tbsp chopped fresh flat-leaf parsley

a pinch each of paprika and caraway seeds

Drain the feta cheese of any liquid from the packet, and blot with kitchen paper, then mash.

Put the butter into a bowl and beat with a spoon until creamy, then gradually beat in the mashed feta and the herbs and spices.

Chill the spread in the fridge, then serve it as suggested above or use it as a sandwich filling or a topping for savoury biscuits.