Tirokafteri (spicy feta dip)

Pulse the garlic in the food processor until finely chopped.

Add the drained roasted red peppers, feta, crushed red pepper flakes, lemon juice, Greek yogurt and olive oil; pulse until smooth.

Taste; add more salt or crushed red pepper flakes if needed and pulse a few more times until smooth.

Toast the pine nuts in a small skillet over medium heat, moving them around so they do not burn, until golden, three or four minutes.

Transfer the dip to a container and refrigerate three to four hours or overnight so the flavours intensify; keeps three to four days.

Top with toasted pine nuts, roughly chopped olives, fresh parsley and a drizzle of olive oil.