This recipe has been created for us by guest chef, Nina Fozzard. She is a self-taught home cook from both the UK and Japan and grew up in Singapore and is heavily influenced by all three cuisines.

We asked Nina to write three recipes for us using our produce after we came across her Instagram account @oishinah . Her talent to make food that is not only wholesome, flavoursome and full of all the best ingredients, but look so delicious in every single picture is truly inspiring. We see big things happening for Nina and want to share her talent with you. Please make sure to follow her on Instagram and her blog Oishinah Food Blog for more recipes, food inspiration and some of the best Asian-inspired food we have seen!

Serves 2 

4 lamb merguez sausages

2 pita breads

200g of feta

200g of Greek yoghurt

3 tablespoons of olive oil

1 lemon

2 cloves of grated garlic

1 large tomato

1 English cucumber

Dill for garnish

  

Start by preparing the whipped feta dip. Add the yoghurt, grated garlic and feta into a food processor and blend. Drizzle in a tablespoon of olive oil and continue to blend on a low speed until the dip has a smooth consistency. Cut a lemon in half and add a splash of lemon juice to the dip. Once the lemon juice has been stirred in, season the dip with salt and pepper and set aside in the fridge. 

Add the sausages to an oven dish and let them cook in the oven for approximately 20 min at 180 degrees Celsius. In the meantime, cut your cucumber and tomatoes into chunks and add into a mixing bowl. Drizzle the salad with a tablespoon of olive oil and the juice from the other half of the lemon. Finally, dress the salad with some fresh dill.

 Once the sausages are almost ready, heat up some pita breads and add everything to your serving plates. Top each plate with half a tablespoon of olive oil over the dip.