Feta and yoghurt sauce

From issue #4.
Photography by Photography by Aaron McLean.

    INGREDIENTS

    100 grams creamy feta
    3 tablespoons yoghurt
    2 cloves garlic, crushed
    1 teaspoon Dijon mustard
    zest of 1 lemon plus
    2 tablespoons juice
    2 tablespoons milk

    METHOD

    Place all the sauce ingredients in a small food processor and blend until smooth. Season.

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