Pea, Mint and Persian Camel Feta Dip
This is the perfect impromptu dip to whip up from fridge staples when you have unexpected guests coming around. Though if you are making this an hour ahead of serving you don’t even have to defrost the peas. Just blend straight from frozen and it will slowly come to room temperature.
Serves 4-6 as part of a nibbles platter.
3 tbsp olive oil
200 g frozen green peas, quickly rinsed to defrost
75 g Summer Land Camel Dairy Persian Feta cheese
1 handful fresh mint leaves
juice of half a lemon
2 tbsp pepitas
Combine all of the ingredients in a food processor and blend until smooth. Season with salt to taste. Serve with crudités, grissini, crackers, or as a topping for bruschetta.
Recipe by Tori Haschka