Green Goddess Dip with Whipped Feta

This is truly a summer recipe…perfect for warm evenings, sitting outside with friends.

Ingredients

2 ripe avocados

200g feta, crumbled

4 handfuls of fresh herbs (coriander, parsley, tarragon, dill, basil etc)

4 spring onions, chopped

1 large green chilli, chopped

1 clove of garlic

The juice of 1/2 a lemon

1 tbsp olive oil, plus extra for drizzling

Salt

Toppings:

200g asparagus, chopped into 2cm chunks

120g frozen edamame beans

Method:

• Blitz dressing ingredients, but save a little bit of the feta for crumbling over the at the end. You might need to push the ingredients down the blender a few times to incorporate everything.

• Spread onto a serving dish

• Boil asparagus and edamame beans for 2 minutes until just cooked. Drain, then cool using cold water. Drain again and put on top of the dressing. Season, crumble over the reserved feta and drizzle with olive oil.

• Serve with GF crackers, vegetable sticks, oatcakes, or wholemeal flatbread for a more substantial meal.