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.