SALSA VERDE RIPPLED WHIPPED FETTA DIP

TIME 15 MINUTES SERVES 4 AS A STARTER

In a small food processor, briefly pulse 200g goat’s fetta and 1 clove crushed garlic until it forms a spreadable consistency. With the motor operating, gradually add 1 teaspoon lemon juice, then 2 tablespoons light olive oil; process until light and creamy. Spoon into a small serving bowl. Using the same cleaned small food processor, process 1 cup firmly packed fresh flat-leaf parsley leaves, ½ cup firmly packed fresh basil leaves, 1 tablespoon baby capers, 1 tablespoon extra virgin olive oil and 1 tablespoon lemon juice until finely chopped and combined; season to taste. Gently swirl salsa verde through whipped fetta.

Serve with char-grilled sourdough slices.