We have hot, dry summers here in South Australia, so these two recipes make a lovely lunch time meal, without heating up the kitchen. The feta dip is a recipe shared with me by Michelle, who runs a wonderful little wine bar in Adelaide with her husband Travis. It’s called Cork Wine Cafe, and if you are ever in this neck of the woods, you should check it out (https://www.facebook.com/corkwinecafe) My muse (hubby Craig) and I spend a lot of summer evenings there, sitting outside, watching the world go by. Enjoy!
Small bread rolls
Method: I get the freshest, squashiest rolls around and cut them in half. Then I dice the tomatoes into small pieces, and toss them in a bowl with crushed garlic (depending on your taste), a good glug of olive oil and lots of salt. I like to cut the basil through the tomatoes, but you could use any other herb you like. If I am making this for myself, I would probably use 1-2 big tomatoes, one clove of garlic and about six basil leaves. It’s like making a salad for the inside of the rolls. Mix it well, then pile it into the bread. Delicious, and utterly easy.
FETA AND PEA DIP
250g packet of feta cheese
2 cups of cooked peas (I use frozen peas, then just boil them)
Mint leaves (use depending on how much you like mint)
Juice of a lemon
Lemon rind (a few strands)
2 cloves crushed garlic
Method: Put it all in the food processor and blend! Store in the fridge and use as a dip on crackers, or I have even used it stirred through warm pasta. You can experiment with the quantities of peas and lemon juice that you use, as it is really based upon taste. Some feta cheese is more creamy than others too, so if it is a bit crumbly, then I might add some olive oil, or even some sour cream, to get it to a smoother consistency.