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Soft white cheese and walnut dip

You'll need

70 gm ( 2/3 cup) walnuts 180 gm feta 2 tbsp strained yoghurt (see note) 2 tbsp chopped flat-leaf parsley leaves ½ tsp freshly ground black pepper 1 tbsp extra-virgin olive oil


  • 01
  • Preheat the oven to 180C. Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts finely and toss in a sieve to remove any remaining skin and dust.
  • 02
  • Put all the ingredients into a large bowl and mash everything together thoroughly with a fork. Taste and adjust the seasoning.
Note For strained yoghurt, spoon 1kg thick natural yoghurt into a clean muslin square or tea towel. Tie the corners together and suspend from a wooden spoon over a deep bowl. Refrigerate overnight to drain.

This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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