Whipped Feta with Roasted Peppers and Cucumber
Makes 1 serving

INGREDIENTS
40 g Feta
60 g Greek yogurt, 0% fat
A few gratings Lemon zest
60 g Roasted red peppers from a jar, drained (Drained and patted dry. Wet ones water down the feta.)
120 g Cucumber
Half a tsp (3 g) Olive oil
To taste Black pepper

METHOD
1. Crumble the feta into the yogurt with the zest and beat with a fork, or blend, until smooth and light.
2. Slice the peppers into strips and cut the cucumber into batons.
3. Spread the feta across a plate, lay the peppers on top, add the oil and black pepper, and eat with the cucumber.

Contains milk.
Jarred peppers in brine often list sulphites.

RECIPE NOTES
Feta beaten with yogurt goes from crumbly to spreadable and stretches 40 g across a whole plate. Same 211 kcal, but it feels like more.
The yogurt and the feta together are most of the 14 g of protein. Cream cheese in place of the yogurt would be more fat and less of that.

Full recipe: https://www.getfuel8.com/recipes/whipped-feta-roasted-peppers-cucumber
