- 100g/3 oz of hazelnuts
- A handful of fresh parsley
- 80 ml/3fl oz olive oil
- 80 ml/3fl oz red wine vinegar
- ½ tsp ground black pepper
- 125g/4oz feta cheese
- A handful of fresh coriander leaves
- 2 or 3 mint leaves
- A sprig of rue
- A pinch of sea salt
- Remove the hazelnuts from their shells and roast under a hot grill for 5 minutes, turning frequently to avoid burning them.
- Put all the ingredients in a food-processor.
- Puree until you have a smooth paste
- Serve with bread.