Add feta, Greek yoghurt, olive oil, lemon juice and black pepper to a food processor.

Blend until smooth and creamy. Scrape down the sides as necessary.

Spread onto a shallow serving plate, creating a few swirls with the back of a spoon.

Scatter roasted capsicum over the top.

Finish with parsley, oregano and a drizzle of olive oil.

Add chilli flakes and lemon zest if wanted.

Refrigerate until needed, but take it out about 10–15 minutes before serving.

Serve with warm toasted pita or crusty bread.