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Feta, herb & nut dip with flatbreads
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This makes a great starter or light lunch. Try serving with vegetable sticks or even tossed through cooked pasta for a quick supper dish
Serves: 4 - 6
50g pistachio kernels
50g Waitrose Love Life Walnuts
200g natural yogurt
3 sprigs mint, leaves only, plus extra for garnish
½ x 25g pack basil
6 pitted green olives
1 Belazu Beldi Preserved Lemon, skin only
1 tsp Cooks’ Ingredients Barberries
½ tsp extra virgin olive oil
1 pack Deli Kitchen 6 Plain Flatbread Thins, toasted
1. Place the nuts in a food processor and blitz until smooth. Add the feta, yogurt, herbs, olives and preserved lemon, and blitz until you have a slightly coarse paste. Season and transfer to a serving dish.
2. Garnish with barberries, the extra mint leaves and a drizzle of oil, and serve with the flatbreads.
Typical values per serving:
Per serving (for 6)
This recipe was first published in July 2017.