Fetta-and-yoghurt dipFetta-and-yoghurt dip

Place the fetta and spring onions in a mortar and pestle, or blender. Pound or pulse until smooth. Add the olive oil and yoghurt, and mix well.

Transfer to a bowl. Drizzle with the remaining olive oil. Scatter with mint to serve.

Serve immediately or chill for 1 hour before serving. (Garnish after refrigeration.)

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