Quick to make. Gluten-Free.
Perfect for a healthy snack or to serve as a vegetarian appetiser. This is a fresh, tangy taste. I used beetroot and turmeric gluten-free crackers.
Ingredients:
1 cup of crumbled feta
1 lemon juiced + 1 tsp of finely grated lemon rind
handful mint leaves
1 tbl Dukkah (bought from health food shops)
Method:
Chop the mint finely, blend with the fetta, lemon and dukkah.
Spread with gluten-free crackers, or brown rice cakes.
I find this dip good to have as a snack or when entertaining. I prefer to use it in one day rather than keep it in the fridge.
Alternatively, you can blend all the ingredients in a food processor or blender for a smoother paste.
NOTES
I used a lemon Meyer; they are particularly juicy and flavoursome. If you are using a lemon that is not easily juiced, you might have to use two lemons.
Lemon Meyer is my favourite; they are easy to grow and are a thin-skinned hybrid fruit and much sweeter than other varieties. The one I used in this recipe was from my daughter's tree. These lemons are big and juicy and smell wonderful.
Lemon Meyer should yield fruit after two years of planting. Lemon Meyer can be planted in the lawn, garden or a pot on the patio. These lemons are a cross between lemons and mandarin oranges and are self-pollinating. Harvested in winter and they prefer misting.
Originating from China, these beautiful trees are a nice addition to the garden or patio with the bonus of growing your own fruit. They do require full sunlight for at least 8 hours.
So why not go and plant yourself a lemon tree and become your own food producer.
Mint
I used mint I'm growing on my balcony garden. Mint is notorious for spreading in the garden, so I find growing it in a pot is best. My mint is thriving on my balcony, and it is not turning to Autumn, so it is not getting as much sun as it used to. I let it grow, and when the leaves start to look a bit scraggly, I cut the plant right back to the soil, and within a week, it starts to flourish again.
Mint has a wonderful aroma and has been used for centuries to calm aid digestive problems.
Dukkha
You may have come across Dukkha at a cafe if you order Avo on Toast because it adds texture and flavour. It is an Egyptian spice blend made with toasted sesame seeds and spices, and you can make it yourself at home. Dukkha is sprinkled on soups, salads, eggs, avocado on toast, veggies and hummus.
Dukkah Recipe
3/4 cup sesame seeds
1/2 cup walnuts
1/4 cup hazelnuts
1/2 cup whole coriander seeds
2 tbs cumin seeds
1/8 tsp Allspice powder
1/2 tsp salt
1/4 tsp black peppercorns
You will need to roast the sesame seeds first (place on a flat tray with baking paper) in the oven at 200C for 1-2 minutes. Be careful they don't burn. Then repeat with the chickpeas and hazelnuts. Alternatively, you can toss them in a frying pan (no oil) until they start to brown (add the nuts first and then the sesame seeds).
Combine the nuts and all other ingredients and pulse in a food processor. Store in an airtight container and enjoy.
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