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.


Roast Pepper Paté


  • 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

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

Ina's Tip

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

Do NOT follow this link or you will be banned from the site!