- 6 flatbreads or 9 pittas
- tub of houmous
- 1 tbsp toasted sesame seeds
- little olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- tub of olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2-3 heads chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- any Middle Eastern or Turkish-style nibbles you like (we used Spinach falafel from Waitrose and Butternut squash parcels and Koftas from Marks & Spencer)
For the feta dip
- 200g pack feta cheese
- 200g Greek yogurt
- few dill leaves
To make the dip, whizz the feta and yogurt in a food processor until smooth, then scrape into a serving bowl and chill.
To serve, warm flatbreads or pitta and cook any nibbles, following pack instructions. Scrape houmous into a serving dish, scatter with the seeds and drizzle with oil. Scatter feta dip with chopped dill and a little black pepper. Separate chicory leaves and serve everything in the middle of the table.