Whipped feta horiatiki toast

Method

1. Crumble the feta into a small food processor or blender (for one serving, a bowl and a fork followed by a whisk works too). Add the yoghurt, the grated lemon zest, a squeeze of its juice and the olive oil, and blend for 1 min, scraping down the sides, until smooth, fluffy and spreadable.

   Add in this stepFeta 120 gGreek yoghurt 3 tbspUnwaxed lemon (zest and juice) ¼Extra virgin olive oil (for the whipped feta) 1½ tbsp

2. Cut the tomatoes, cucumber and olives into 1 cm dice and chop the onion very finely. Mix in a bowl with the oregano, vinegar, olive oil and salt, and leave for 5 min so the flavours come together.

   Add in this stepCherry tomatoes 160 gCucumber 100 gRed onion 30 gKalamata olives, pitted 8Dried Greek oregano ½ tspRed wine vinegar 1 tspExtra virgin olive oil (for the salsa) 1½ tbspCoarse sea salt 1 pinch

3. Brush the bread on both sides with the olive oil and toast it in a 28 cm frying pan on medium heat for 2 min per side, until golden with crisp edges. If the size shows ×2, toast in two batches. (A toaster works too; brush on the oil afterwards.)

   Add in this stepSourdough slices, about 1.5 cm thick 4Extra virgin olive oil (for toasting) 1 tbsp

   medium heat

4. Spread a thick layer of whipped feta on each warm toast, making a swoosh with the back of a spoon. Top with the salsa using a slotted spoon so the juices don't make the toast soggy, then drizzle with the honey and a little of the salsa juice and sprinkle with the chilli. Eat right away.

   Add in this stepHoney 1 tspAleppo pepper or mild chilli flakes 1 pinch