Serve this creamy Mediterranean inspired dip with the ruby red seeds from a fresh pomegranate, when in season. Spiking the yoghurt with a little honey and mustard creates a fresh tangy flavour.
INGREDIENTS
100 grams soft feta, crumbled
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon runny honey
sea salt and freshly ground pepper
To garnish
seeds from a fresh pomegranate
olive oil
METHOD
Put all the ingredients in a food processor, season lightly with salt and pepper and process until smooth.
To serve: Transfer to a serving dish and drizzle with a little olive oil and the pomegranate seeds. Makes about 1 cup
Cook’s tip: If pomegranate seeds are not available top the dip with a combination of chopped mint and toasted walnuts.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!