Broccoli feta whip by Nici Wickes. Photo / Todd Eyre
Feta whip is a smart solution for quick dinners.
A jar of this in the house means I always have a tasty dish not far away. Here, I’ve paired it with some roasted broccoli, chopped dates, pine nuts and balsamic but try it with a steak, a lovely wedge of roasted pumpkin, a plate of fritters or with the flatbread on page 50 or the polenta fries on page 149.
Makes 3/4 jar
Ingredients
1 tsp fennel seeds
200g feta
3 tbsp lemon juice
1 clove garlic, peeled
1/4 cup olive oil
Method
1. Toast the fennel seeds in a dry pan until they become fragrant.
2. Place feta, lemon juice, garlic and fennel in the bowl of a food processor. Give it a whirl until whipped and then begin drizzling in olive oil until you have a smooth consistency. Taste it - what does it need? More lemon, garlic or fennel can be added to taste.
3. Keep in a jar in the fridge.
Edited extract from More From a Quiet Kitchen by Nici Wickes, $50, published by Bateman Books.
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