Whipped Feta And Pomegranate Dip
Creamy whipped feta served on crunchy chicory leaves.
Ingredients:
100g strained Greek Yogurt200g Feta
60g walnuts, roughly chopped
1 tablespoons honey
1/4 teaspoon salt flakes
2 cups red chicory
Seeds of extra large pomegranate
1 1/4 small mint leaves picked
Directions:
Pulse the yogurt and cheese in a food processor until smooth. Cover and chill until needed.
Line baking tray with parchment paper. Heat a large non-stick frying pan over a medium heat. Add the walnuts and toast for 2 to 3 minutes. until fragrant. Stir in the honey and salt, then cook for another 1 to 2 minutes until evenly coated. Tip onto the lined tray and quickly separate in small clusters. Leave to cool for at least 30 minutes.
Trim the bases of the chicory and separate the leaves. Put the whipped feta in a serving bowl and scatter over the nut clusters, pomegranate seeds and mint leaves. Serve with the chickory for scooping.
