Chilled green soup with feta

Serves 4 Prep 20 mins plus 1 hr chilling No cook

70g vegetarian feta, crumbled 3 tbsp olive oil

1 tsp coriander seeds, crushed 1 large red chilli, deseeded

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1 lemon, zested and juiced 200g baby spinach

2 large ripe avocados, stoned

and cubed

1 large cucumber, chopped 1 small garlic clove, crushed 250g natural yogurt small bunch of basil

2 tbsp toasted mixed seeds,

to serve

1 Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest.

Set aside.

2 Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth.

Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.

3 Pour into four bowls and top with the feta, marinating liquid and seeds.

PER SERVING 394 kcals, fat 34g,

saturates 9g, carbs 8g, sugars 6g, fibre 6g protein 11g salt 0.6g