Step 1

For the best results, strained yoghurt is the way to go.Dampen a piece of muslin or fine tea towel and squeeze out as much water as you can.Place the muslin/teatowel into a fine sieve and then put in the yoghurt.Place the sieve over a bowl large enough to collect the excess liquid in the bottom without touching the sieve (about a 2" gap)Refrigerate for 4 hours or longer (up to 24).

Step 2

Using a fork, mash the feta with about 2 tbsp of the yoghurt until smooth

Step 3

Add the garlic, salt, pepper, extra virgin olive oil, 1 tbsp of the mint, the dill and lemon and stir well

Step 4

Spread the mixture over a plate in a thin layer and then drizzle over a little more extra virgin olive oil. Sprinkle the remaining dried mint, the parsley and finally a spritz of lemon juice.

Step 5

Refrigerate until needed. It'll stay fresh for up to a week in the fridge (covered).