Waitrose and Partners
Feta & pomegranate dip

Feta & pomegranate dip

Creamy whipped feta served in crunchy chicory leaves.

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Gluten freeVegetarian
  • Makes25
  • CourseStarter
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins
  • Pluscooling

Ingredients

  • 100g strained Greek yogurt
  • 200g Odysea Organic Feta PDO
  • 60g walnuts, roughly chopped
  • 1 tbsp clear honey
  • ¼ tsp sea salt flakes
  • 2 x 250g red chicory
  • 2 tbsp seeds from an Extra Large Pomegranate
  • ½ x 25g pack mint, small leaves picked

Method

  1. Pulse the yogurt and cheese in a food processor until smooth. Cover and chill until needed.

  2. Line a baking tray with baking parchment. Heat a large nonstick frying pan over a medium heat. Add the walnuts and toast for 2-3 minutes, until fragrant. Stir in the honey and salt, then cook for another 1-2 minutes, until evenly coated. Tip onto the lined tray and quickly separate into small clusters. Leave to cool for at least 30 minutes.

  3. Trim the bases of the chicory and separate the leaves. Put the whipped feta in a bowl and scatter over the nut clusters, pomegranate seeds and mint. Serve with the chicory for scooping.

Nutritional

Typical values per serving (for 25) when made using specific products in recipe

Energy

220kJ/ 53kcals

Fat

4.1g

Saturated Fat

1.8g

Carbohydrates

1.7g

Sugars

1.3g

Fibre

0.5g

Protein

2g

Salt

0.3g

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