The ultimate fresh moreish dip awaits you with this recipe, which includes the colourful seasoning, Sumac. This Middle Eastern ingredient lends a sweet but also tartness flavour to a dish, similar to lemon juice...and has a stunning red berry like colour. Versatile in use, it compliments this creaminess of this dip and the fresh vegetables and pita crisps wonderfully.
1 cup thick Greek Yogurt
100g Dodoni Feta Cheese
1 tbsp olive oil, plus more for serving
1 clove garlic, freshly minced
2 tbs lemon juice
3 tbs freshly chopped parsley
3 tbs freshly chopped mint, plus extra for serving
2 teaspoons sumac plus extra for serving
Sea salt and freshly ground pepper, to taste
Pita crisps and crudités* to serve
1. Mix raw minced garlic and lemon juice into a small bowl for 10 minutes, this helps take the ‘bite’ out of the raw garlic.
2. Place the lemon garlic mix, feta, yogurt, 1 tbsp olive oil into your food processor and blend until smooth. Add parsley, mint, sumac, salt and pepper and mix to combine.
3. Just before serving, top the dip with a drizzle of olive oil and an extra sprinkle of sumac and chopped mint. Serve with pita chips and crudités.
*Crudités are a selection of mixed raw vegetables, sliced or whole, for dipping as an appetiser (or snack!)
The pops of colour in this salad are beautiful, but are well and truly outdone by the flavour. Strawberries so often seem to belong in dessert recipes but they bring a lovely fresh sweetness to salads, complimented by a good Raspberry Vinegar dressing.
The great thing about a cheese board or grazing platter is you can easily put one together regardless of your cooking abilities. Be as creative or simple as you like. The more rustic and free it looks, the better! Here are some tips and tricks we've collected along the way to help you...
Once you've ordered your Bendigo Christmas Ham, you need a recipe to go with it. A quick Google can easily overwhelm you as there's so many "best christmas ham recipe" suggestions to scroll through. I've shared mine here. I love this recipe because it's not intimidating and it mostly uses pantry staples and easy to find ingredients.