Pan-Fried Bimi on Whipped Feta | Creamy Salad

Roughly crumble the feta and place it in a tall container together with the Greek yoghurt, 2 tbsp of olive oil, the juice, and the finely grated zest of half an organic lemon. Peel the garlic clove and press it in.

Whip everything with an immersion blender or in a food processor into a wonderfully velvety cream. Season to taste with a pinch of salt and pepper and set aside until plating.

Toast the pine nuts in a dry pan without fat over medium heat until golden brown and fragrant. Remove from the pan and let cool briefly.