A Taste Of GreeceWhizz up these speedy dips and serve with pitta and olives – they make an easy starter or snack.




Smoked salmon taramasalata:

100g packet smoked salmon

200g carton full-fat soft cheese

100g Greek yoghurt

Zest of 1 lemon

1tbsp cream horseradish, optional

Olive oil and salmon roe to serve, optional


1. Blend all the ingredients except the olive oil and salmon row in a food processor until smooth.

2. Spoon into a bowl, drizzle with olive oil and spoon some salmon roe on the top.


Feta cheese and roasted red pepper dip:

200g packet feta

480g jar roasted red peppers, drained

2tbsp olive oil

1tbsp freshly chopped thyme

Pinch chilli flakes plus extra, to garnish


1. Place most of the cheese, reserving a little to garnish, in a food processor with the remaining ingredients until smooth.

2. Spoon into a bowl and scatter with crumbled feta and a sprinkling of chilli flakes.



1 cucumber

6tbsp Greek yoghurt

8 mint leaves, finely chopped, plus leaves to garnish

Pinch of ground cumin

1 garlic clove, crushed


1. Coarsely  grate the cucumber, place in a sieve to drain and pat dry with kitchen paper. Mix the yoghurt, mint, cumin and garlic in a bowl.

2. Stir in the cucumber and season with salt and pepper. Garnish with mint leaves.


Per serving: 413-310 cals, 37-28g far (18-13g saturated), 6-5g carbs