Whipped feta and mustard dressing

Whipped feta and mustard dressing

By
From
Saha
Makes
450 ml
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
200g bulgarian feta
500g plain yoghurt, strained for 4 hours
1 heaped tablespoo dijon mustard
salt and pepper
lemon juice, squeezed

Method

  1. Put the feta into a food processor and whiz to a very smooth paste. Then add the strained yoghurt and Dijon mustard and process until well combined. The dressing should be thick and creamy, like mayonnaise. Taste and season with salt and pepper, adding a squeeze of lemon as well, if you like. Pour into a sealable jar and store in the fridge. It will keep for 5 days.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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