Whipped herby feta dip with pickled carrots

Tired of houmous? Give this dip a go.

Serves 10 • Ready in 20mins, plus marinating

for the pickle

90g caster sugar

125ml white wine vinegar

3tbsp red wine vinegar

1tsp coriander seeds

2tsp salt

1 small bunch of fresh dill

400g rainbow or plain baby carrots, peeled for the whipped feta

250g feta

75ml whole milk

125ml Greek yogurt zest and juice of ½ lemon

1tsp za’atar, plus extra to sprinkle 1 bunch chopped fresh parsley or basil 1tbsp olive oil, to serve

1 Put the pickle ingredients in a large pan with 200ml water. Heat to dissolve the sugar. add the carrots and bring to a boil. Cook for 2-3mins, then remove from the heat. leave the carrots to cool in the liquid for at least 1hr, or overnight.

2 blitz all the feta ingredients in a food processor until smooth. serve topped with the oil and extra za’atar.

Per serving: Cals 142, Fat 7g,

Sat fat 4g, Carbs 13g