Step 1

Place the bread in a bowl, cover with 1 1/2 cups (375ml) cold water and allow to soak for 2 minutes. Squeeze to remove excess water, then place the bread in a food processor with almond meal, garlic and 2 teaspoons sea salt. Whiz until combined, then, with the motor running, slowly drizzle in olive oil in a thin stream until the mixture is thick and creamy.

Step 2

Once all the oil is absorbed, whiz in the lemon juice and 2 tablespoons very hot water. Taste the skordalia and adjust the lemon or salt if necessary, and add a bit more water if you would like it a little thinner. Scoop into a bowl, cover tightly and store in the fridge until ready to use.

Step 3

Just before serving, garnish the skordalia with oregano leaves and a drizzle of olive oil.