This dip looks quite coarse but is really delicious, especially when served with some warmed pita bread (and a few crudites wouldn’t go amiss either).

Try and track down a jar of Greek flame-roasted red peppers (350g), such as the Karyatis brand – these are as good, if not better than making your own. If you do make your own (i.e. roasting and peeling your own peppers) you will need about 3 whole red peppers. The process is so slow and tedious however I’m not going to bother describing how to do it here!

Roasting onions is a whole lot easier. Place 2 red onions or shallots (125g) in a hot oven (200 degrees) for about 35 minutes, till soft.

In a food processor, pulse together the red peppers and the peeled onions (don’t puree them into oblivion, they should looked chopped). Now add 180g crumbled Feta cheese, 3 tbs olive oil, 1 tbs sherry vinegar, 1tsp thyme leaves, chopped. Blitz till a coarse texture is achieve.

Note: for a creamier texture, add 3 tbs cream cheese along with the Feta.

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