Let­tuce with whipped feta cheese dress­ing & cumin

Prep time: 10 mins Serves 4

Friday - - Society -

300g feta cheese, prefer­ably Bul­gar­ian, crum­bled 300g nat­u­ral, full-fat yo­gurt 1 tsp ground cumin 1/2 le­mon, juice of olive oil, to taste 1 tsp cumin seeds 700g lit­tle gem let­tuce stem re­moved, leaves torn

1 Com­bine 225g of the feta in a food pro­ces­sor with yo­gurt, ground cumin and le­mon juice. Blend un­til smooth then thin with a glug of olive oil. Trans­fer to a bowl, taste and ad­just the sea­son­ing, adding sea salt, freshly ground black pep­per and le­mon juice as needed.

2 Toast the cumin seeds in a small pan over a medium heat, un­til they’re aro­matic and slightly darker in colour. Trans­fer to a dish and leave to cool.

3 Toss the let­tuce with just enough dress­ing to coat the leaves. Sea­son and gar­nish with cumin seeds and re­main­ing feta.

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