Photograph: Dan Jones
- 200 g feta, crumbled
- 200 g 0% fat Greek yogurt
- 1 handful of dill, finely chopped (a little reserved to garnish)
- 1 handful of mint leaves, chopped (a few leaves reserved to garnish)
- 0.5 cucumber, diced
- 2 tsp olive oil
In a bowl, stir together the feta, yogurt, herbs and cucumber; season to taste. Spoon into a bowl, drizzle with a little olive oil, grind over a little black pepper and scatter with the reserved herbs. Serve with toasted pitta or sliced raw vegetables, for dipping.
Get ahead: make a few hours ahead.