Serves 6 as a snack or starter
You will need
300g head of broccoli
50g creamy Danish feta cheese, diced into really tiny blocks
125g smooth creamed cottage cheese
2 Tbls Bulgarian yoghurt
1 red chilli, seeded and finely chopped (optional)
Black pepper and salt to taste
How to make it
Remove leaves and stalky stems from the broccoli head and cut into florettes.
Wash well in cold salted water. Drain.
Steam over hot water until nearly cooked – it must still be crisp.
Put broccoli in a food processor and chop until broken into pieces – do not liquidize Keep separate to cool down.
Mix cottage cheese and yoghurt, add feta and chilli and gently stir to mix.
Add broccoli and mix through.
Taste and add black pepper and salt to taste.
Serve with toasted garlic crostini’s, melba toast or biscuits of your choice.
– We love using ‘not to fresh’ rolls for crostini’s. Slice them in 1cm rounds, brush them on both sides with melted butter and oil, mixed with a teaspoon of garlic. Bake in the oven at 180°C until golden brown. Keep an eye on them, as they can burn in a blink.