Sharon Peddie Makes a Spring Pea Mezze Spread with Lemon & Herb Marinated Feta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese has a similar tangy flavor, while ricotta is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in calories, and frozen herbs are less expensive.

spring peas

🥗Healthier: snap peas

💰Cheaper: frozen peas

Snap peas provide a similar crunch, while frozen peas are budget-friendly.

Start by charring lemon peels, garlic, and four different kinds of herbs (thyme, rosemary, oregano, and bay leaves).

Pour olive oil over the charred ingredients and bring to a simmer to infuse the oil.

Cut 2 blocks of feta cheese into bite-sized pieces.

Once the infused olive oil cools down, add the feta pieces to it and store in a jar.

In a pot, melt 2 tablespoons of butter and add 2 garlic cloves and 1 shallot, cooking slightly.

Add 2 cups of chicken broth and 2 cups of spring peas to the pot.

Use either fresh or frozen peas, and do not overcook them to maintain their bright green color.

Add 4 different kinds of herbs (mint, basil, parsley, chives) to the pot along with a squeeze of lemon juice.

Incorporate 8 oz of ricotta cheese into the mixture for creaminess.

Once the peas are cooked, transfer the mixture to a food processor and blend until desired texture is reached, keeping some texture if preferred.

Let the pea spread cool to room temperature before serving.

Spread the pea mixture onto a serving platter and top with the marinated feta.

Drizzle with additional olive oil and sprinkle with roasted cumin and paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens