4 Tbsp honey
1/2 tsp chilli seeds
1 Tbsp butter
2 Tbsp capers
500g mixed heirloom (or cherry) tomatoes, sliced
1/2 small red onion, finely chopped
Small handful or Italian parsley, roughly chopped

Whipped Feta:
80g feta
40g sour cream (or yoghurt)
1/2 garlic clove, minced
1 Tbsp lemon juice
1 tsp olive oil
Lemon zest and cracked pepper

To make the whipped feta, blend the feta and sour cream in a food processor until smooth, then stir in the remaining ingredients by hand. Chill until required.

In a small pot, heat honey until runny, then add chilli seeds and stir thoroughly.

Meanwhile, melt the butter in a small pan, and fry capers until crispy. Leave to cool.

Layer whipped feta on the base of the plate, followed by tomatoes, capers, red onion and parsley. Drizzle with honey chilli just before serving and season with salt and pepper.

From Bri Dimattina cookbook, Nostrana. Available from our Tory Street Kitchenware department and Porirua store and online for nationwide delivery.