Charred Greens, Skordalia & Whipped Feta

Ingredients

Potato Skordalia: 

450	gr	Agria potatoes, boiled or steamed
200	gr	De Winkel yoghurt
4	tbsp	Olive oil
4	cloves	Garlic, finely minced, divided
1	tsp	Lemon zest
1	tbsp	Fresh lemon, juiced

To serve:

6	ea	Broccolini
12	ea	Green beans
6	ea	Snow peas
50	gr	Fresh peas
50	gr	Whipped feta
70	gr	Potato skordalia
2	tbsp	Puffed black rice
1	ea	Preserved lemon quarter, thinly sliced
1	tbsp	Extra virgin olive oil 1ea cured egg yolk

Whipped Feta:

200	gr	Mainland Creamy Feta
100	gr	Anchor Cream
1	tsp	Lemon zest
		Season to taste

Cured Egg Yolk:

100	gr	Fine salt
100	gr	Caster sugar
3	ea	Egg yolks

Method

Potato Skordalia:

1. Steam or boil potatoes, strain and place in mixer bowl. With the paddle attachment on medium speed whip the potato and yoghurt until smooth.
2. Add garlic and lemon zest. Slowly whip the olive oil into potato mix and season to taste. 

To serve:

1. Char-grill broccolini, snow peas and beans. Cook peas in a fry pan, toss in preserved lemon and charred greens.
2. Spread skordalia on the base of the dish. Top with greens. Dot with whipped feta and sprinkle the puffed black rice over entire dish.
3. Finish with grated cured egg yolk and olive oil. 

Whipped Feta:

1. Crumble feta into mixing bowl. In a mixer with paddle attachment mix until completely smooth.
2. Add lemon zest and season to taste. 

Cured Egg Yolk:

1. Mix salt and sugar together and place half this cure mix in flat bottomed container. Make a small well with the base of the egg for the yolk to sit.
2. Separate egg yolk, place in well and cover with the other half of the cure mix. Leave to cure in the fridge for 12 hours.
3. Wash off curing mix, dry and grate to order.