Anthotyro cheese spread with rocket and olives

Easy, fast but so delicious this anthotyro cheese-based spread to enjoy on your sandwiches or to serve along with bread sticks or bite-sized barley rusks

Adapted from "Umami" Greek cooking magazine

Ingredients (for 4 people):
50gr. of Greek yoghurt (0% -2% fat)
300gr. of anthotyro cheese
1 bunch of rocket leaves, roughly chopped
2 red bell peppers, cut in small cubes
2 red bell peppers, cut in long strips
50gr. of Kalamata olives, pitted and finely chopped
2 tbsp of olive oil
leaves of fresh spearmint (or basil)

Method:
In a bowl put the yoghurt, the cheese, the rocket, the spearmint, the pepper cubes and the olives and stir vigorously with a fork, while slowly adding the olive oil, until you have a coarse mixture with a spread-like texture.

Place the spread in the centre of a serving plate, garnish with the pepper strips all around and serve immediately.