This is such a quick and easy lunch to put together, yet it's packed full of flavour and is really versatile.
For this recipe, I have simply spread it onto fresh rye bread and topped with tomatoes, seasoning and rocket; but it's equally delicious on toasted ciabatta with roasted tomatoes and basil.
If you want to give it a Middle Eastern vibe, then top with sumac and serve alongside hummus and tzatziki as part of a mezze.
200g feta
100g -200g greek yoghurt
1 tablespoon of extra virgin olive oil
Squeeze of lemon (optional)
- Crumble the feta into a large bowl.
- Spoon in 100g Greek yoghurt.
- Drizzle over the olive oil and a small squeeze of lemon (if using).
- Whisk until the ingredients combine (an electric whisk will give you a smoother finish).
- Taste and add extra Greek yoghurt if you'd like to have a milder feta taste.
