Surprisingly I have actually managed to cook a little this summer, but only little and nothing too advanced. One thing I threw together was this easy feta and pistachio dip that went down a treat. The recipe is from the fabulous cookbook Persiana.

I also made some homemade flatbreads to scoop up the lovely dip with. Super easy and tasty – summer food at its best. 

Feta and pistachio dip, serves 8 

Recipe from Persiana. 

100 g shelled pistachios

75 ml olive oil

300 g feta cheese

1 handful dill, chopped

2 handfuls coriander, chopped

1 garlic clove, crushed

1 röd chilli, chopped

3 tbsp Greek yoghurt

zest from 1 lemon, juice from 1/2 lemon

sea salt to taste

Mix nuts and oil in a food processor for 30 seconds. Add feta, herbs, garlic, chilli, yoghurt and lemon zest and juice and mix for another minute. Season to taste with sea salt and serve.