Recipe & Photo by: Ruhama Shitrit I @ruhamasfood

Yield: 10 servings

Prep Time: 50 minutes

Ingredients:
2 packages (16 ounces) Tnuva Feta Sheep’s Milk Cheese, cut into cubes
1 garlic clove
Juice from 1 small lemon
6 tablespoons olive oil
2 tablespoons Greek yogurt
Roasted Peppers:
3 peppers, red, yellow and orange
½ teaspoon flaky salt
2 tablespoons olive oil
1 clove garlic, minced
Juice from ½ lemon
Garnish: dried mint and sumac

Instructions:
1. Prepare the spread: Put Tnuva Feta Cheese, garlic, lemon juice and olive oil in a food processor and blend.
2. Add the Greek yogurt and blend again until smooth.
3. Prepare the roasted peppers: Preheat oven to high broil.
4. Arrange the peppers on a baking sheet. Roast for 30-35 minutes, flipping midway. The skin of the peppers should be charred.
5. On a cutting board, peel the charred peppers and slice into thin strips.
6. Season with salt, olive oil, garlic and lemon juice. Mix well.
7. Plating: Spread the Feta cheese spread on a pretty plate. Top with the roasted peppers. Drizzle extra olive oil and add garnish.