Whipped Feta Plate with New Tropic Kimchi
A No-Cook Summer Mezze with Mint, Olives & Toasted Pine Nuts.
This is one of the easiest ways to bring FERMARY ferments into everyday summer food — no cooking, no fuss, just a few beautiful ingredients assembled into something delicious, nutritious and full of colour.
Creamy whipped feta is spread across the plate and topped with FERMARY New Tropic Kimchi for a vibrant, juicy, gently warm lift. The turmeric glow of the kimchi, the briny depth of dark olives, the crunch of toasted pine nuts and seeds, and the freshness of mint all come together in minutes.
It’s the kind of plate that feels generous and beautiful on a summer table, but takes hardly any time to make.
Serves
2-4
Prep Time
15 minutes
Cook Time
Ingredients
For the whipped feta
200g feta
3 tbsp Greek yoghurt
1 tbsp olive oil
Juice of ½ lemon
Black pepper, optional
To finish
3–4 tbsp FERMARY New Tropic Kimchi
30g toasted pine nuts
1 tbsp mixed seeds, optional
Small handful dark olives, such as Kalamata
Fresh mint leaves
Pinch of chilli flakes
Generous drizzle of olive oil
Warm flatbread, sourdough or crackers, to serve
Method
1
Add the feta, Greek yoghurt, olive oil and lemon juice to a food processor and blend until smooth, creamy and whipped. Taste and add black pepper if you like.
2
Spread the whipped feta generously across a flat serving plate using the back of a spoon.
3
Spoon the FERMARY New Tropic Kimchi over the whipped feta, letting its vibrant colour and juices sit naturally across the plate.
4
Scatter over the dark olives, toasted pine nuts and seeds.
5
Drizzle generously with olive oil, then finish with fresh mint leaves and a pinch of chilli flakes.
6
Serve with warm flatbread, sourdough or crackers.
Creamy, tangy, briny, crunchy and fresh — this is a beautiful no-cook summer plate with a fermented FERMARY lift. The New Tropic Kimchi brings brightness, gentle warmth, turmeric, living cultures and flavour complexity, turning simple whipped feta into something vibrant, nourishing and made for summer tables.
