Whipped Fetta, Olives & Dukkah on Naan

Serves 2

Time 15 minutes

Ingredients

200g fetta

¾ cup Greek yoghurt 

½ tsp lemon zest, finely grated 

2 tbsp extra virgin olive oil 

½ cup Sicilian green olives, pitted 

¼ cup pistachio, roughly chopped and lightly toasted 

1-2 tbsp dukkah 

2 pieces of naan  

Lemon wedges, to serve

Method

Add fetta, Greek yoghurt, lemon zest, extra virgin olive oil to the small bowl of a food processor, season and blitz until creamy. Transfer to a jar or container and set aside. 

Roughly chop the green olives. Heat a frypan over medium to high heat and toast the naan on both sides. Transfer to a plate, add a small drizzle of olive oil to the pan, and warm the olives for about 30-60 seconds.

Spread a few tablespoons of the whipped feta over each naan, then top with warmed olives, chopped pistachios and dukkah. Give a squeeze of lemon, if desired, fold gently, and enjoy.