Kathy Paterson's Whipped Feta with Ottolenghi Green Harissa

Bring an earthy heat and zing to the whipped feta with Ottolenghi’s Green Harissa. Think jalapenos, green peppers and fermented green chillies. Makes one generous cup

INGREDIENTS

150g creamy feta cheese, crumbled
150g crème fraiche
3 tablespoons extra virgin olive oil
1 jar Ottolenghi Green Harissa 

METHOD

Put the feta, crème fraiche and two tablespoons olive oil in a food processor and process until smooth. Season with salt, if needed.

Spread into a dish. Loosen one tablespoon of the harissa with the remaining olive oil and swirl through.