Whipped Feta & Pea Dip with Cucumber and Garlic

Ingredients

• 2 1/2 oz (70 g) cucumber
• 1 tsp (5 ml) extra-virgin olive oil
• 2 (6 g) garlic cloves
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 2 oz (60 g) frozen peas
• 1/2 oz (15 g) feta
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• a pinch of salt

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Method

1. Grate the cucumber coarse, salt it, drain in a sieve and squeeze it out hard in a cloth.
2. Slice the garlic thin into a small pan with the olive oil; it goes on top at the end.
3. Cook the frozen peas in boiling water 2 minutes, until bright green, rinse in cold water, shake dry and crush half with a fork. Mash the feta smooth, then beat in the plain Greek yogurt and the lemon juice.
4. Fold the cucumber and peas through, then set the pan over a low flame until the garlic turns golden and pour it hissing over the cold dip with the dill. Two days cold, with roast lamb, radishes and little gem leaves.