Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Deep fried stuffed olives with seeded yoghurt dip

Arabic 25 Mins Prep · 15 Mins Cook

Spoon the yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until the whey drains and the yoghurt thickens slightly (1-2 hours).
Stir in the finely grated garlic and season to taste.
Dry roast the spices in a small frying pan, stirring occasionally, until toasted. Set aside.
Add the sesame seeds and pumpkin seeds to the pan and dry roast, stirring occasionally, until golden and toasted, approx. 1 minute. Leave to cool.
In the same pan, toast the hazelnuts. Roughly chop the hazelnuts and add them to the seed mix.
In a small bowl, crumble the feta and mix until creamy. Drain and pit the olives. Using your hands, stuff the pitted olives with the feta and set aside.
Set up a breading station for your olives. Put the flour, beaten eggs and breadcrumbs into 3 separate bowls.
Dry the olives on a clean kitchen towel. Coat the olives, one by one, in the flour, followed by the egg and finally the breadcrumbs. Make sure they are well coated. Set aside on a plate.
Heat the oil in a small pot over a medium heat until 180°C. Drop a test olive in; it should fry to golden in a minute or slightly less. If it gets too dark too quickly, or takes too long to get brown, adjust the heat accordingly. Fry the olives, 6 or so at a time, until golden brown. Turn them around in the oil gently so they cook evenly. Set on a paper towel to drain.
Serve the deep-fried olives with the yoghurt dip topped with hazelnuts, seeds and spices.