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.