Instructions

Preheat oven to 160c. Place the pita onto two oven trays, brush with olive oil and sprinkle with oregano and salt. Bake until golden and crisp, about 30 minutes. Set aside to cool then break into bite sized pieces. To serve, spread yoghurt onto a serving plate. Sprinkle with feta, olives, dried oregano and chilli. Drizzle with olive oil and garnish with fresh oregano and lemon zest. Serve with pita crisps on the side.

Ingredients

300g NISI Natural Yoghurt
150g Greek feta, crumbled
100g pitted green olives, roughly chopped
1/2 tsp dried oregano
1/2 tsp ground chilli
1 tbsp oregano leaves
Zest from 1 lemon (for pita crisps)
4 pita
2tbsp olive oil
2 tsp dried oregano
1 tsp sea salt