110g pumpkin seeds
80g sunflower seeds
25g poppy seeds
1/2 tsp sea salt
For the dip:
1 lemon, juiced
3 tbsp natural yoghurt
3 sprigs basil, leaves picked
3 sprigs mint, leaves picked
salt and pepper
Place all of the seeds into a bowl and pour over the water. Set this aside to soak for about 10 minutes. Preheat the oven to 180ºC.
Meanwhile place the feta with the 1 tbsp yoghurt and half the lemon juice into a food processor. Season with salt and a pinch of pepper and blitz. Add in the herbs and loosen with 1 tbsp of the yoghurt. Blitz again and add a little more yoghurt, a bit at a time, until you have the right consistency. Adjust seasoning to taste.
Line an oven tray with greaseproof paper and pour the soaked seed mix onto it. Evenly spread into a thin layer, as thin as possible, and bake in the oven for 15 minutes, until starting to crispen.
Remove from the oven and break into even crackers, however you like. Place back in the oven for 15 minutes or until completely crisp and cooked through.
Serve, with the dip spread on top, or in a small bowl alongside.