|
This recipe is one from local cookery school who's cooking - see my links page to get in touch with them.
Delicious served on wheaten bread as a canapé, as a dip with raw vegetables or spread on oatcakes for a snack
Ingredients
- 25g fresh mint
- 25g parsley
- 25g basil
- 200g feta cheese
- 200g shelled walnuts
- 1 glove garlic
- 1 tablespoon lime juice
- 60ml olive oil
- Maldon sea salt
- Freshly ground black pepper
|
