Creamy NZ Feta and Cucumber Salad

A good crunch from crisp vegetables together with smooth and creamy NZ Feta, zesty lemon, fresh herbs and an inkling of spice makes for a satisfying dish on a hot day.

Serves 4

150g NZ Feta Cheese, crumbled
150g NZ Cream Fraiche
3 tablespoons extra virgin olive oil
2-3 Persian cucumber, cut lengthways into thick pieces 2 radishes, very finely sliced
finely grated zest of 1 lemon
a small handful of mint leaves, torn or shredded
a small handful of flat leaf parsley leaves
Shichimi Togarashi (Japanese spice mix), for sprinkling

Put the Feta, Cream Fraiche and 2 tablespoons olive oil in a small food processor and process until smooth. Season with salt, if needed.

To serve, spread the feta over the base of a flat plate. Top with the cucumber, radish, lemon zest, mint and parsley leaves. Drizzle with the remaining olive oil. Finish by sprinkling with a dash of Shichimi Togarashi, as known as Japanese Seven Spice or a touch of chilli sauce.