Roast Pepper and Feta Paté

With only four ingredients and a quick spin in the food processor this paté is ready to serve in no time. It will keep 2 – 3 weeks in the fridge and is also delicious spread on sandwiches or piled on savoury biscuits together with our Char-grilled Peppers.

Serves 8 - 10

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YOU WILL NEED

Roast Pepper Paté

225 g tub Feta cheese
250 g tub smooth cottage cheese
1 x 125 g Ina Paarman's Roasted Red Pepper Pesto
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning

Accompaniments

2 celery sticks, cut into 6 cm lengths
3 - 4 miniature cucumbers cut into quarters, lengthways
1 baby gem lettuce broken into leaves
1 bunch spring onions

Method

Place all the paté ingredients in a processor and process until smooth. Serve at room temperature with vegetable crudités.

Serve with vegetable crudités

Ina's Tip

The paté can be made in advance and kept in the fridge. Do not freeze.