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Ingredients
Method
- 80g crumbled feta
- 3 tbsp olive oil
- 1 tsp crushed coriander seeds
- 1 red chilli, deseeded and chopped
- 1 lemon, zest and juice
- 200g baby spinach leaves
- 2 avocados, cubed
- 1 cucumber, chopped
- 1 garlic clove, crushed
- 250g natural yoghurt
- Bunch of basil
- 2 tbsp mixed seeds, toasted, to serve
- Pop the feta in a bowl with the oil, coriander seeds, lemon zest and chilli, and set aside. Tip the remaining ingredients into a food processor and blitz until smooth, then season well and loosen with 75ml cold water, and blitz again. Chill in the fridge then serve topped with the feta and seeds.
5 mins
4 serving
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