THREE-CHEESE DIP WITH PITTA BREAD

Preheat the barbecue. Combine the cheeses in a bowl, mixing lightly with a fork. Stir in the chives and lemon rind, and season to taste with salt and pepper.

Open out the pitta bread to make eight halves. Slice each half crossways to make 16 pieces. Clean the cut surfaces with oil and spray with a little salt and pepper.

Grease the grill rack. Grill the pitta bread over medium-hot coals, cut-side down, for 50-60 seconds on each side, or until golden. Serve immediately with the cheese dip.

SERVES 4

150 g/5 1/2 oz cream cheese
75 g/23/4 oz feta cheese, crumbled
40 g/1 1/2 oz Cheddar cheese,
coarsely grated
3 tbsp snipped fresh chives
1 tsp coarsely grated lemon rind
4 pitta breads
olive oil, for greasing
salt and pepper