Spring sharing board

• asparagus↗1 small bunch of
• radishes↗1 bunch of
• chicory↗2 heads of

  leaves separated

• quail’s eggs↗12

  hard-boiled and peeled

• cracker

  and breadsticks, to serve

• feta↗150g g

  cubed

• extra virgin olive oil↗130ml ml
• lemon↗1

  zest pared

• chilli flakes↗½ tsp
• dill↗¼ bunch of

  finely chopped

• frozen peas↗150g g

  defrosted

• soft cheese↗6 tbsp
• garlic clove↗½ small

  finely grated

• marinated artichokes70g g

  drained

• small lemon↗1

  juiced

• parsley↗¼ small bunch of

  roughly chopped

• olive oil↗drizzle of
• pink peppercorns1 tsp
• coriander seeds↗½ tsp
• sea salt↗1 heaped tbsp

Step-by-step instructions

1. 1

   To marinate the feta, put it into a medium-sized jar or bowl. Pour over the olive oil, scatter over the lemon zest, chilli flakes and dill, then leave covered in the fridge for at least 3 hrs or overnight.

2. 2

   For the dip, tip all the ingredients, except the olive oil, into the small bowl of a food processor and blitz until smooth. Season to taste with salt. Scoop into a bowl and finish with a drizzle of the oil. Set aside.

3. 3

   For the pink pepper salt, toast the peppercorns and coriander seeds in a small frying pan over a low heat for 3-5 mins, then tip into a pestle and mortar and crush to a coarse powder. Combine with the salt and set aside in a small dipping bowl.

4. 4

   Bring a pan of water to the boil, lower the heat to medium, then cook the asparagus for 1-2 mins or until just tender. Drain and leave to cool completely. Arrange with the rest of the vegetables on a board or large plate, along with the quail's eggs, crackers and breadsticks. Serve with the marinated feta and dips.