A vegetarian lunch plate of a creamy feta dip with oatcakes, homemade coleslaw, crudités and artichokes
Prep:8 mins
Serves 2
60g feta cheese20g stoned black olive3 tbsp low-fat natural yogurtjuice ½ lemon1 tbsp finely chopped mint
STEP 1In a bowl, roughly mash the feta and olives with the yogurt, lemon juice and some black pepper to form a thick paste. Stir in 1 tbsp finely chopped mint.STEP 2Arrange the other ingredients on a large serving platter, with the feta mix along side, and tuck in.
