I’ve used a mix of goat’s milk and cow’s milk feta here but feel free to choose one if you have a strong preference. Quick-pickled currants will jazz up rice dishes, roasted vegetables and hummus so they’re a great thing to have in the fridge.
½ cup currants
¼ cup boiling water
2 tablespoons white wine vinegar
1 tablespoon raw sugar
½ teaspoon table salt
150 grams goat’s milk feta
100 grams cow’s milk feta
¾ cup unsweetened Greek yoghurt
1 tablespoon extra virgin olive oil
2 tablespoons lemon zest
sea salt and ground pepper
good-quality extra virgin olive oil
fresh thyme or tarragon
Currants: Place all the ingredients in a small bowl and stir to dissolve the sugar and salt. Cover and set aside for 30 minutes.
Dip: Place all the ingredients in a food processor, season and whizz for 2-3 minutes until blended and light.
To serve: Drain the currants and sprinkle over dip. Drizzle with oil and garnish with fresh thyme or tarragon.