This was the second course at my six-course Greek-inspired supper club in August (see the full menu here), at Green and Brown, Church Road, Crystal Palace. I used a beautiful British Feta, called Fetish, made by one of my favourite cheesemakers White Lake Cheese, set in Glastonbury. The cheese is not quite as tangy as most Fetas, so it leads itself well to whipping with Greek yogurt and creating a whole new dish!
Serves 6
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200g Fetish (or any other feta cheese)
150g Greek yogurt
1/4 garlic, finely chopped
zest and juice of 1/2 lemon
1/2 tbsp olive oil, plus extra to drizzle
300g cucumber, trimmed and roughly chopped
12 Kalamata olives
1 red onion, chopped and soaked in cold water overnight
80g tomatoes, chopped
fresh mint, oregano and dill, for garnish
honey, to drizzle
sourdough, to serve
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Place the fetish, greek yogurt, garlic, lemon juice and oil in a food processor, and blend until very smooth. Divide the mixture between six plates and smooth the cheese into a circle, then surround the cheese with the cucumber, olives, red onion, tomatoes and herbs. Drizzle with the honey and olive oil, then serve with sourdough.
