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Radish Salad with Whipped Castello Fetta

Radish Salad with Whipped Castello Fetta

In this versatile recipe you can keep the whipped fetta a bit thicker as a dip, garnish with chives, mint and sesame seeds. Cut your radishes into chunks to serve as crudite with some cos lettuce, baby carrots and cucumber.

20 min 6 servings
Vegetable Bitter

ingredients

Salad

  • 6 small radishes, washed & thinly sliced
  • 1 watermelon radishes, washed & thinly sliced
  • 1 purple daikon radishes, washed & thinly sliced
  • 1 handful baby rocket
  • ½ bunch mint leaves, picked
  • ½ bunch chives, sliced
  • 1 tbsp sesame seeds, toasted

Whipped Fetta

  • 430 g Castello® Traditional Fetta Cubes in Brine
  • 1 lemon
  • 100 ml water
  • 100 ml extra virgin olive oil

preparation

1. To make whipped fetta, add drained Castello Citrus & Herbs Fetta cubes to a blender, with the juice of 1 lemon, water and extra virgin olive oil. Blend until smooth and light. Add more water as needed.

2. Spread whipped fetta on bottom of a plate. Toss the radishes, rocket and mint leaves together and arrange on top. Garnish with chives, sesame seeds, cracked pepper, and reserved fetta cubes. Serve immediately.

Serving note: You could keep the whipped fetta a bit thicker as a dip, garnish with chives, mint and sesame seeds. Cut your radishes into chunks to serve as crudite with some cos lettuce, baby carrots and cucumber.