Black Olive & Honey flatbreads with Mint & Basil Feta Yoghurt
2 Greek style flatbreads
15 Muscat grapes, halved
3 tbsp Kalamata Olive Meze
3 tbsp Odysea Orange blossom honey
90g Odysea greek yoghurt and feta spread
10 Mint leaves, finely chopped – extra for garnish
5 Basil leaves, finely chopped
- In a small bowl mix together the mint and basil leaves with the Odysea greek yoghurt and feta spread until combined.
- In another small bowl, mix the Kalamata Olive Meze and the honey together then add in the grapes and gently coat them in the mixture.
- Warm through the breads under the grill for 2-3 minutes then spread the feta and yoghurt spread and add a scattering of the honied grapes.
- Finish with a few sprigs of mint.