Whipped Feta Ingredients:
200g Greek feta cheese
½ cup Greek or natural plain yoghurt
2 tablespoons extra virgin olive oil
Pinch of Murray River Salt Pink Flakes
Cracked black pepper, to taste
Salted Honey Ingredients:
½ cup honey
1 tablespoon Murray River Salt Pink Flakes
Yoghurt Flatbreads Ingredients:
2 cups plain flour
2 teaspoons baking powder
Pinch of Murray River Salt Pink Flakes
¾ cup Greek or natural plain yoghurt
2 tablespoons olive oil
Feta Dip Method:
1. To make the whipped feta dip, simply combine all ingredients in a high speed food processor or blender and blend until smooth and whipped.
Salted Honey Method:
1. To make the salted honey, gently warm in a small saucepan until runny and just starting to bubble. Stir in the Murray River Salt Pink Flakes.
Yoghurt Flatbreads Method:
1. To make the flatbreads, combine all of the dry ingredients in a large mixing bowl.
2. Stir in the yoghurt and olive oil until a shaggy style of dough is formed.
3. Transfer the dough to a lightly floured surface and use your hands to knead the dough until smooth. Separate the dough into 6 equal pieces.
4. Use a rolling pin to roll each piece of dough out to a circle or rectangle.
5. Heat a large non-stick frying pan or grill plate over a medium-high heat. Cook the flatbreads one at a time, 1–2 minutes per side, until golden spots appear and they puff slightly.
6. Serve immediately.
