Name: Soft white cheese and walnut dip
Yield: 6
Ingredients: 70 gm walnuts ( 2/3 cup); 180 gm feta; 2 tbsp strained yoghurt (see note); 2 tbsp chopped flat-leaf parsley leaves; ½ tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil

This recipe is from by Greg and Lucy Malouf.

Ingredients

70 gm walnuts ( 2/3 cup)

180 gm feta

2 tbsp strained yoghurt (see note)

2 tbsp chopped flat-leaf parsley leaves

½ tsp freshly ground black pepper

1 tbsp extra-virgin olive oil

Method

Main

1.Preheat the oven to 180C. Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts finely and toss in a sieve to remove any remaining skin and dust.

2.Put all the ingredients into a large bowl and mash everything together thoroughly with a fork. Taste and adjust the seasoning.

For strained yoghurt, spoon 1kg thick natural yoghurt into a clean muslin square or tea towel. Tie the corners together and suspend from a wooden spoon over a deep bowl. Refrigerate overnight to drain.
Notes

Greg Malouf