Whipped Herby Feta Dip With Pickled Carrots

Tired of houmous and pitta as a nibble? Try this tangy, herby cheese dip with pickles instead.

seRves: 10

For the Pickles:

90g (3oz) caster sugar 125ml (4fl oz) white wine vinegar

3tbsp red wine vinegar

1tsp coriander seeds

2tsp salt

1 small bunch dill

400g (14oz) mixed carrots (or cucumbers and radishes)

For the whiPPeD Feta: 250g (9oz) feta cheese 75ml (3fl oz) whole milk 125ml (4fl oz) Greek yogurt zest and juice of ½ a lemon 1tbsp olive oil, to top 1tsp za’atar, plus extra to sprinkle

1 bunch roughly chopped herbs: basil, parsley, etc

Make the pickles: in a large 1

saucepan, heat the sugar, vinegars, coriander seeds, salt and dill with 200ml (7fl oz) water. once the sugar has dissolved, add the carrots and stir well, bring to the boil and cook for 2-3 min, then remove from the heat and set aside. leave the carrots (or other veg) to cool in the liquid for a minimum of 1hr, or overnight.

Make the whipped feta: 2

place all the ingredients in a food processor and blitz until smooth. spread dip over a large plate, arranging the pickled veg around it. drizzle with oil and sprinkle with remaining za’atar.

peR seRving: 142 cals, 7g fat, 4g sat fat, 13g carbs