Feta, Lemon & Pistachio Balls

 

Here are my Feta, Lemon & Pistachio balls – creamy, zesty and packed with goodness. This is one of my favourite ways to up level simple steamed greens, a crisp green salad, or even a tray of roasted veggies. A beautiful balance of protein, calcium, healthy fats and vitamin C to keep you feeling nourished, satisfied and vibrant, while making even the simplest veggies feel special.

HOW TO ENJOY

TOSS through salads for a creamy, zesty lift.

SPRINKLE over steamed veggies for extra flavour & texture.

ADD to warm roast veggies for a creamy, protein-rich finish.

SERVE as a vibrant addition to a mezze platte

INGREDIENTS

  • 200g Danish feta

  • Zest of 1 lemon [from an organic or well-washed lemon]

  • ½ cup pistachio nuts, toasted and roughly chopped

  • Cracked black pepper, to taste

  • Sea salt, to taste [optional — feta is naturally salty]

METHOD

  1. Prepare the feta – Using clean hands, break the Danish feta into pieces and gently roll into small bite-sized balls (about 2 cm in diameter).

  2. Toast the pistachios – In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Cool slightly, then roughly chop.

  3. Combine your coating – In a shallow bowl, mix the chopped pistachios with lemon zest, a pinch of cracked black pepper, and a sprinkle of sea salt (if desired).

  4. Roll and coat – Gently roll each feta ball in the pistachio-lemon mixture until evenly coated.

  5. Serve – Arrange on a serving plate and enjoy as a fresh snack, in a mezze spread, or as a garnish for salads.

Tip: These can be made ahead and stored in an airtight container in the fridge for up to 3 days.

 
Laura Saunders