Meals and Courses

  • 150 g (5 oz) feta cheese, crumbled
  • ½ small red onion, thinly sliced
  • handful of mint leaves, finely chopped
  • 200 ml (7 fl oz) Greek yogurt
  • 8 wholemeal pitta breads
  • freshly ground black pepper
  • sliced black olives, to garnish

Mix the cheese with the onion, mint and yogurt, season with black pepper and stir gently to combine. Transfer to a serving bowl and scatter with a few sliced olives.

Cook the pitta breads under a preheated hot grill for 1–2 minutes each side until lightly toasted. Cut into strips and serve with the dip.

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