for 8 people

Sauce

1 tbsp	olive oil
1 tbsp	liquid honey
2	garlic cloves, sliced
1 tsp	oregano, finely chopped
1 tsp	sea salt
a little	pepper

To bake

350 g

cherry tomatoes, cut in half

Dip

200 g	feta, roughly crumbled
150 g	plain greek yoghurt
1	organic lemon, use a little grated zest and 1 tbsp of juice

To serve

40 g	macadamia nuts, coarsely chopped
4 sprig	peppermint, leaves torn off

How it's done

Sauce

In a bowl, mix the oil with all the other ingredients up to and including the pepper.

To bake

Arrange the tomatoes on a baking tray lined with baking paper. Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, mix with the sauce.

Dip

Briefly blend the feta, yoghurt, lemon zest and juice in a measuring cup.

To serve

Divide the dip into approx. 8 small bowls. Top with the tomatoes, sprinkle with the nuts and garnish with the peppermint leaves.

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