Whipped Feta with Strawberries & Cucumber

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SERVES:

2-4

Prep Time:

10 MINUTES

Cook Time:

Sweet strawberries and salty feta aren’t an obvious pair, but trust us, they’re a match made in the fridge. This one’s all about contrasts: creamy meets crunchy, tangy meets fresh, and humble pantry bits (like yoghurt and garlic) come together for something unexpectedly brilliant. Marinate the berries, blitz the feta, and pile it all on crusty bread. Great as a snack, shared starter, or lazy lunch, especially if your Wonky Box just landed with a fresh punnet.

_INGREDIENTS

Strawberries
½ cucumber
Fresh mint leaves
2 Tbsp strawberry vinegar (see below)
1 Tbsp maple syrup
200g block of feta cheese
½ cup Greek yoghurt
1 garlic clove
Zest and juice of 1 lemon
Salt and pepper
2 Tbsp olive oil

Optional: Crusty bread, to serve

_INSTRUCTIONS

To make the strawberry vinegar, place your strawberry tops in a clean jar. Cover with white vinegar, seal, and refrigerate for 1–2 days. Strain before using.
Slice the strawberries and place in a bowl. Add 2 Tbsp of strawberry vinegar and 1 Tbsp of maple syrup. Stir gently and set aside to marinate.
Slice the cucumber into thin half-moons or ribbons.
In a food processor, combine the feta, Greek yoghurt, minced garlic, lemon zest, lemon juice, a good pinch of salt, and cracked pepper.
With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Spread the whipped feta onto a plate or shallow bowl. Top with the marinated strawberries, cucumber, and fresh mint leaves.
Serve immediately with crusty bread for scooping.

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