• 2 tablespoons pine nuts
• 100g cherry tomatoes
• 1 cucumber
• 1 red onion
• 75g black oils
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 75g tahini paste
• 3 cloves of garlic
• juice of 1 lemon
• 1 tin of chickpeas
• 1 teaspoon cumin
• 50g Greek yogurt
• 100g feta cheese
• a few dill leaves

1. In a frying pan, first you must toast the nuts until they are golden.
2. Cut the tomatoes in half and place in a bowl with the cucumber, onions and chopped olives.
3. Then add the oregano and 1 tablespoon of oil.
4. In a food processor add the tahini and garlic with lemon juice reserving 1 tablespoon of juice, then a pinch of salt and process until smooth
5. Add the drained beans with 4 tablespoons of liquid from the beans and the cumin and grind again smoothly.
6. Spread over a large plate, combining the juice with the yoghurt and creating a wave effect over the houmous.
7. Place the Greek salad over it finishing with the feta, nuts and a little dill.
8. Serve with Greek bread.

Gareth Richards Recipe

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