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

Prep:30 mins
Cook:10 mins
plus 3 hrs marinating

Easy

Nutrition per serving

kcal 315
fat 28g
saturates 9g
carbs 5g
sugars 3g
fibre 4g
protein 9g
salt 3.4g

Ingredients

1 small bunch of asparagus
1 bunch of radishes
2 heads of chicory, leaves separated
12 quail’s eggs, hard-boiled and peeled
cracker and breadsticks, to serve
150g feta, cubed
130ml extra virgin olive oil
1 lemon, zest pared
½ tsp chilli flakes
¼ bunch of dill, finely chopped
150g frozen peas, defrosted
6 tbsp soft cheese
½ small garlic clove, finely grated
70g marinated artichokes, drained
1 small lemon, juiced
¼ small bunch of parsley, roughly chopped
drizzle of olive oil
1 tsp pink peppercorns
½ tsp coriander seeds
1 heaped tbsp sea salt

Tip

Get ahead

Make the dip and the marinated feta up to 48 hrs ahead, then simply assemble on the day. You can also make the salt mix up to one month ahead – leaving it to infuse gives it even more aroma and flavour.

Method

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.