ribboned cucumber, fennel & radish on herby feta

every host needs a secret weapon

ingredients

• 3 Lebanese cucumbers

• 1 large fennel bulb, fronds reserved

• 1 bunch radishes

• 2 tbsp baby capers, drained

• Small handful dill, roughly torn

• 2 tbsp extra virgin olive oil

• Juice of ½ lemon

• Sea salt and freshly cracked black pepper
  
  Herby feta

• 200g feta

• ½ cup Greek yoghurt

• 1 tbsp extra virgin olive oil

• Small handful dill

• Squeeze of lemon juice

• Freshly cracked black pepper

  Or 1 x 200–250g tub good-quality dip, such asFrench onion or I used Nuffin Fetta & Basil Dip

method

1. Using a mandoline, shave the cucumber, fennel and radishes into very thin ribbons and slices. Add to a large bowl with the baby capers, dill and some of the reserved fennel fronds.

2. Drizzle over the olive oil and lemon juice, season with salt and plenty of freshly cracked black pepper, then toss gently to coat.

3. If making the herby feta, blitz the feta, Greek yoghurt, olive oil, dill and lemon juice until smooth and creamy. Season with black pepper and a little salt if it needs it.

4. Spoon the whipped feta, or your chosen store-bought dip, generously over the base of a serving platter.

5. Pile the dressed cucumber, fennel and radish over the top. Finish with extra dill and fennel fronds, a drizzle of your best olive oil and plenty of black pepper.

   Serves 4–6 as a side