Feta and tahini paste
Photography by Photography by Vanessa Wu.
INGREDIENTS
100 grams feta, crumbled
1 tablespoon tahini
1 clove garlic, crushed
zest of 1 lemon and juice of half
¼ cup water
sea salt
grilled ciabatta bread to serve
METHOD
Place the paste ingredients in a food processor and blend until smooth. Spread onto slices of grilled ciabatta
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!