1 small red onion
1 handful fresh parsley
250g Meadow Fresh Traditional Cream Cheese (1 cup)
125g grated Meadow Fresh Tasty Cheese (1 1/4 cups)
100g feta cheese, diced or crumbled
Zest of 1 lemon
1 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp garlic powder
1/2 cup shelled pistachios (60g)
1/4 cup fresh mint leaves
1/4 cup pomegranate arils
Finely dice onion and finely chop parsley. Combine onion, parsley, cream cheese, tasty cheese, feta, lemon zest, lemon juice, mustard and garlic powder in a large bowl. Stir until well combined and season to taste with salt and pepper. Shape into a ball, wrap in baking
paper (secure with string) or clingfilm, and refrigerate for at least one hour.
Meanwhile, preheat oven to 160ºC fan bake and line an oven tray with baking paper. Place pistachios on tray and bake for 7 minutes, until lightly golden and toasted. Leave to cool, then crush using a small food processor or mortar and pestle (a mixture of chunky
and fine crumbs is good).
Chop mint and combine with the pistachios in a bowl. Unwrap cheese ball and place in the bowl of pistachios and mint, turning to coat all over. Place on a serving plate and gently press pomegranate arils into cheese ball. Refrigerate until ready to serve.
Serve with slices of crusty bread, crackers and / or veggie sticks.