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Snack

Whipped Feta with Roasted Peppers and Cucumber

Forty grams of feta beaten with yogurt and lemon zest into a spread, with jarred roasted peppers on top and cucumber to dip. No nuts, no sesame, 211 kcal.

Calories
211kcal
Protein
14g
Fat
12g
Carbs
10g

Per serving, makes 1. 7 minutes of work. Published 8 September 2026.

Allergens

  • Milk
  • Jarred peppers in brine often list sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Feta40 g
  • Greek yogurt, 0% fat60 g
  • Lemon zestA few gratings
  • Roasted red peppers from a jar, drained60 g

    Drained and patted dry. Wet ones water down the feta.

  • Cucumber120 g
  • Olive oilHalf a tsp (3 g)
  • Black pepperTo taste

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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.

Worth knowing

  • 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.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.