emea
Ingredients
Feta Dip
- 1 avocado
- 1 tbsp olive oil
- 5 tbsp Greek yoghurt
- ½ lemon (zest and juice)
- 2 cloves of garlic
- A small cucumber
- 100 gr Feta cheese
- 10 mint leaves
- Small bunch of dill
- 3 sprigs of parsley
- Salt & pepper to taste
Green Herb Fries
- 800 gr Lamb Weston Private Reserve Fries
- 100 gr Feta cheese
- 1 tsp garlic powder
- ½ tsp dried oregano
- 2 sprigs of parsley, chopped
- Small bunch of dill, chopped
- Salt to taste
Preparation
Method
Feta Dip
- Remove the peel and pit from the avocado and mash up the fruit into a bowl. Now add olive oil, Greek yoghurt and lemon and mix until (relatively) smooth.
- Crush the garlic and add to the dip. Grate the cucumber, crumble the Feta cheese and finely chop the green herbs. Add these to the dip, mix well and add salt and pepper to taste.
Green Herb Fries
- Fry the Lamb Weston Private Reserve Fries in hot oil (180°C) until golden (see pack instructions).
- Crumble the Feta cheese onto the fries and sprinkle over garlic powder, oregano, parsley and dill. Add salt to taste.
- Serve the green herb Private Reserve fries with the feta dip.