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Whipped Feta

Creamy, cooling side dish with an added twist from Angus and Oink and some tasty trimmings.

  • 200g block quality supermarket feta, drained
  • ¾ cup Greek yogurt
  • 1 lemon zest
  • 2 tablespoon extra virgin olive oil, more as needed
  • 1 teaspoon Angus and Oink Big Phat Greek
  • 2 tablespoons chopped fresh mint
  • 2-3 tablespoons lightly crushed walnuts
  • 2 tablespoons Rose – Harissa
  • 2 tablespoons Olive oil
  • 1 stem of vine cherry tomatoes
  • 1 tbsp Olive oil
  • Salt & Pepper
  1. In a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture. Place in the fridge.
  2. Drizzle the olive oil over the tomatoes and season, roast the tomatoes at 200c for 25 mins.
  3. Mix the Olive oil and Harissa together to make a thin paste
  4. Spread the whipped feta over a plate and sit the cherry tomatoes on top – dont forget to drizzle the juices!
  5. Drizzle over the Harissa mix and sprinkle over the walnuts and mint to finish