SPRING SHARING BOARD

Spring Sharing Board

I did this veggie sharing board as a starter at Easter when my son and his family came for lunch.  You can add, change anything should you wish including adding cold meats or fish/seafood. Easy to make ahead.

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, breadsticks and bread, to serve

For the marinated feta:

150g feta, cubed

130ml extra virgin olive oil

1 lemon, zest pared

½ tsp chilli flakes

¼ bunch of dill, finely chopped – I used dried as I couldn’t get any fresh

For the pink pepper salt:

1 tsp pink peppercorns

½ tsp coriander seeds

1 heaped tbsp sea salt

I also added some fresh melon balls, two different dips, sun dried tomatoes and olives in oil, stuffed chillies, anchovies, artichoke hearts (from a jar).

Method

To marinate the feta, put it into a medium-sized jar or small container with a lid. 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 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.

Blanch the asparagus and then boil the quails eggs for 2 minutes, soak in cold water and then peel.

Very simple and easy to do and a very impressive starter.