1 cup - Greek yogurt
¼ cup - feta, crumbled
To taste - sea salt
To taste - chili flakes
¼ tsp - cumin, ground
¼ tsp - garlic, chopped
¼ cup - cucumber, diced
¼ cup - pomegranate arils
1 tbsp - olive oil
1 tsp - fresh mint
Combine the yogurt, feta, salt, chili, cumin, and garlic. Whisk till they are well combined. Fold in the cucumber.
Transfer mixture to a wide serving bowl. Top with the pomegranate arils and drizzle olive oil on top.
Garnish with fresh mint sprigs and thin half-slices of cucumber.
Enjoy with pita chips.
Cucumbers, Long English (each)
Bles-wold Greek, Yogurt Plain (500g)
Krinos Feta Cheese in brine, Sheep Milk (200g)
Morton Bassett Red Chilies Flakes (37g)
Morton Bassett Cumin Ground (65g)
Sunterra Prepared Pomegranate Arils/Seeds (255g approx)
Maldon Sea Salt Flakes (240g)
Splendor Garden Organic Cumin Ground (40g)
Colavita Extra Virgin Olive Oil (500ml)
Herbs, Mint (28g approx)