for 6 person

Olives

1 tsp	ground coriander seeds
1 tsp	fennel seeds
¼ tsp	chilli flakes
370 g	Kalamata olives
2 tbsp	olive oil
1	organic orange, use a little grated zest
1	organic lemon, use grated zest

To serve

125 g	cream cheese
150 g	plain greek yoghurt

How it's done

Olives

Toast the coriander, fennel seeds and chilli flakes in a non-stick frying pan over a medium heat for approx. 4 mins. Remove, place in a bowl. Add the olives and all the other ingredients up to and including the lemon zest, mix.

To serve

Stir the cream cheese and yoghurt until smooth, spread on a platter, arrange the olives on top.

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