½ organic lemon zest of 1 lemon 2 rosemary sprigs 1 handful of small green olives 2 fresh sprigs of thyme
1. Stir the yoghurt, cream cheese, garlic and seasoning together in a large bowl.
2. Finely crumble the sheep’s cheese and mix it in. Season to taste and divide the mixture between three smaller bowls.
1. Finely dice the red pepper and fold it into the mixture.
2. Add the harissa, red pepper paste and paprika to the mixture and stir well.
Fold in the lemon zest, juice and chopped rosemary.
Finely chop the olives, pluck the thyme leaves and fold in.
Serve the sheep’s cheese dips with toasted white bread, vegetable sticks and olive oil.