100g/3 oz of hazelnuts
A handful of fresh parsley
80 ml/3fl oz olive oil
80 ml/3fl oz red wine vinegar
½ tsp ground black pepper
125g/4oz feta cheese
A handful of fresh coriander leaves
2 or 3 mint leaves
A sprig of rue
A pinch of sea salt

Remove the hazelnuts from their shells and roast under a hot grill for 5 minutes, turning frequently to avoid burning them.

Put all the ingredients in a food-processor.

Puree until you have a smooth paste

Serve with bread.