Zingy, fresh and herby, a little goes a long way with this dip. Born from an experiment gone right, I tossed a block of feta in with some spices and herbs, left it to marinate overnight and hoped for the best. The coriander can be substituted for parsley or mint. Serve with flatbreads to cut through the saltiness.
Ingredients
200g feta
2 tsp ground cumin
1 tsp ground coriander
1 tbsp dried oregano
1 tbsp harissa paste
Juice and zest of half a lemon
Bunch of coriander
Pinch of salt
200ml olive oil
Method
- Mix all of the ingredients except the coriander in a bowl and leave in the fridge overnight or for at least half an hour.
- Pour into a food processor along with the coriander and blitz until smooth.
- Taste and adjust the seasonings, adding more harissa if you want it spicier. Serve with flatbreads or crisps.
Mamie's Food 
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