Doritos® Charcuterie Oil Dip

Turn on the oven and set it to 200°C.

Set out the olives and caper flowers on a baking tray lined with baking paper and bake for 10-12 minutes to dry out. If they are not completely dry after 12 mins, then put them back in, taking care not to burn them. Once cooled, place in the cutter, and blend till chopped up (making sure you don’t get a powdery consistency). Set aside.

Heat the olive oil in a pan on the stove, taking care to avoid reaching the smoking point.

Smash a garlic clove with the side of a knife, peel, and then chop.

Add the garlic to a mortar, along with basil leaves (and the stalks, which have been chopped up with a knife). Add in lemon zest and squeeze in lemon juice, and sprinkle on chili flakes. Season with salt and pepper. Then use the pestle to grind it into a creamy consistency. Then add the feta, breaking it up a little, and pour the hot oil over it so the aromas are released.

Chop the sundried tomatoes finely, and add to the mix, along with the ground olives and caper flowers. Mix them all up in the mortar.

Plate in a bowl, and then use the Doritos to dip.