Whipped sour cream and chive with feta, pickled cabbage and toasted nut

Chop the coriander

Drain the jalapenos and pickled cabbage

1. Crumble the feta into a bowl and add the chive sour cream dip - whisk together well.

2. In a pan over a medium heat toast the pine nuts along with the pumpkin seeds and onion seeds.

3. Spoon and spread the feta whip into your chosen bowl.

4. Now add the pickled cabbage and jalapenos

5. Garnish with the olive oil, chopped coriander, pomegranate, and toasted nuts - serve with some grilled pitta bread for dipping.