Feta and yoghurt sauce

From issue #4.
Photography by Photography by Aaron McLean.

    INGREDIENTS

    100 grams creamy feta
    3 tablespoons yoghurt
    2 cloves garlic, crushed
    1 teaspoon Dijon mustard
    zest of 1 lemon plus
    2 tablespoons juice
    2 tablespoons milk

    METHOD

    Place all the sauce ingredients in a small food processor and blend until smooth. Season.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.