Kitchen Garden



 A vibrant spring dish to entice your tastebuds! Tangy feta and peppery radishes are paired with little pasta shapes for a light and refreshing lunch.


Preparation time: 20 minutes Cooking time: 8 minutes

■ 200g/7oz feta
■ 280g/9oz Greek yogurt
■ 2 tbsp extra-virgin olive oil
■ 60ml/ 2fl oz water
■ Sea salt and black pepper
■ 400g/13oz orecchiette or small pasta shells
■ 200g/7oz cherry tomatoes, halved
■ 1 small crisp cucumber, peeled and sliced
■ 6 radishes, chopped
■ A small handful basil
■ 1 tsp sumac

1. Place half the feta with the yoghurt, oil, water and a good grinding of salt and pepper in a bowl. Using a hand-held blender, blend until smooth. Set aside.

Cook the pasta in salted boiling water for eight minutes or

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