Ingredients
- 400g feta cheese, drained and cut into chunks
- juice 1 lemon
- 75ml extra-virgin olive oil
- 20g pack dill, roughly chopped
- 20g pack mint, finely chopped
For the cruditÉs
- selection of radishes, spring onions, cucumber batons and cos lettuce leaves
Method
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Place the feta in a food processor or blender. Add the lemon juice and half of the olive oil. Purée until smooth, then add the remaining olive oil. Stir in the dill and mint. Pour into a small container with a fitted lid and refrigerate until needed. Pack the veg in a low-level container and serve them from it.