Whipped Feta & Fresh Dill Dip with Mediterranean Crudités

Add 200 g of crumbled feta and 100 g of Greek yogurt to a small bowl. Using a fork or small whisk, mash and blend vigorously for 1–2 minutes, pressing the feta against the sides of the bowl — you're aiming for a thick, slightly textured dip that still has a little rustic character rather than a perfectly smooth purée. It should hold its shape when lifted on a spoon.

Pour in the fresh lemon juice, drizzle in 1 tsp of good olive oil, and add the minced garlic. Fold everything together gently for about 30 seconds until the dip just perceptibly lightens in colour and the sharp, sunny scent of citrus mingles with the raw garlic — a sure sign it's well combined and lively.

Scatter in the freshly torn dill along with a small pinch of sea salt and several cracks of black pepper. Stir to incorporate, then taste carefully — the dip should sing with herby brightness and a clean, tangy finish; add a little more lemon or a whisper more salt if it needs lifting.

While the dip rests and its flavours meld, prepare your crudités: slice the cucumber into slim rounds or half-moons leaving the skin on for colour, halve the cherry tomatoes, cut the red bell pepper into long elegant strips, and halve the olives. Arrange everything in relaxed, generous clusters on a wide serving platter, leaving a space at the centre — the whole process should take no more than 4–5 minutes, and the board should look abundant and inviting.

Spoon the whipped feta into a shallow serving bowl and nestle it into the centre of the vegetable platter. Finish with a slow drizzle of olive oil over the surface and a few delicate dill fronds for a fresh, green flourish. Serve immediately at room temperature — the dip is at its very best within the first hour, when the herbs are still vibrant and the texture is perfectly creamy.

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