This is the perfect no-fuss easy starter for the next time you have guests for drinks or dinner. The whipped feta, dressed beetroot and dukkah can all be prepped in advance so when guests arrive the dish just needs to be plated and served, giving you more time to enjoy a drink!
Ingredients 16
250 g Greek feta
3⁄4 cup Greek yoghurt
1 lemon zest
4 tbsp extra virgin olive oil
500 g baby beets, cooked, peeled, diced
2 tbsp red wine vinegar
2 tbsp olive oil
salt
fresh mint, chopped
za'atar flatbread, to serve
For The Dukkah
2 tbsp chopped almonds
2 tbsp pistachio, chopped
1 tbsp sesame seeds
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
1⁄2 tsp dried oregano
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Method 4
For the dukkah, combine , and in a small frypan over medium heat. Toast for a few minutes shaking the pan until the nuts and seeds are fragrant then transfer to a bowl and add the , and and mix to combine. Set aside until ready to serve.
In the bowl of a large food processor combine the , and . While the processor is running, drizzle 2 tbsp olive oil through the top spout, until the feta is whipped to a smooth mixture. Set aside until ready to serve.
Combine the cooked with the and remaining 2 tbsp , and season with salt and pepper. Set aside until ready to serve
To serve, spread the whipped feta dip onto a serving plate and drizzle with a little extra . Arrange the roasted on top and generously sprinkle them with dukkah. Top with fresh mint and serve with .
Amanda Michetti's tips
While I think toasting the dukkah fresh really does elevate the flavours of this super simple dish, if you are really time poor, no-one will judge you for buying a premade dukkah from the supermarket.
