75g sun blushed tomatoes, chopped
2 tbsp extra virgin olive oil, and a little extra for serving
1 tbsp olive oil
2 slices sourdough
4 tbsp cream cheese
Squeeze lemon juice
1 garlic clove, peeled
Handful of mini carrots
½ cucumber, cut into batons
150g mixed nuts
1 sprig of rosemary, leaves removed
Pinch of smoked paprika
1)Heat your griddle pan over a high heat, and your frying pan on a med-high heat.
2)Drizzle the sourdough on both sides using a tablespoon of olive oil and, place on the hot griddle pan until golden on one side then turn. When toasted, rub the garlic clove over the warm toast.
3)Meanwhile, place the nuts over a med-high pan along with the rosemary leaves, smoked paprika, olive oil and salt and toast until golden, tossing regularly.
4)To the blender, crumble in the feta, add the cream cheese, lemon juice and remaining garlic and blend until airy and smooth.
5)Spoon the feta into a bowl and top with the sun blushed tomatoes. Slice the sourdough diagonally, slice each baby carrots in half lengthways and add them to the board alongside the cucumber batons and the dip to serve.