Tomatoes and Whipped Feta with Spicy Chickpeas
This is the perfect one-dish lunch or dinner side (along with grilled fish or chicken) for hot summer days. Use the best heirlooms or seasonal tomatoes you can find (or even cherry tomatoes). If your tomatoes need a little help, lightly salt them after slicing to draw out the natural juices. And for sure serve with a crusty country loaf to drag through that creamy tangy feta.
Serves 4
INGREDIENTS
2 to 3 large heirloom tomatoes
3 teaspoons chili oil
2 teaspoons honey
4 tablespoons extra virgin olive oil, divided
One 15.5-ounce can of chickpeas, drained and rinsed
⅓ cup roasted cashews
12 ounces feta
¾ cup plain Greek yogurt
The zest of half a lemon, divided
Dill and mint leaves, for garnish
Flaky sea salt, for finishing
Kosher salt and freshly ground black pepper
Crusty bread, for serving
METHOD
Slice heirloom tomatoes crosswise into ¼” or so wide slices.
In a small bowl, whisk together chili oil, honey and 1 tablespoon of olive oil. Season with a ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Add the chickpeas and cashews and stir to coat. Set aside.
Use your hands to break feta into large chunks and add to the bowl of a food processor, followed by Greek yogurt, the zest of half a lemon, 1 tablespoon of olive oil and season with salt and pepper. Blend until smooth and creamy. Add 2 to 3 tablespoons two of water and an extra glug of olive oil to loosen up to a spreadable texture.
Swirl the feta mixture on an even layer on a serving platter. Arrange tomato slices on atop, followed by chickpea mixture. Drizzle with remaining 2 tablespoons of extra virgin olive oil and finish with lemon zest and flaky sea salt. Garnish with dill and mint and serve with crusty bread alongside.
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