Ever since a friend told me about the cabins available at Turpentine Creek – the big cat sanctuary and wildlife refuge – I knew I would be taking my kids there to spend the night.
I made a reservation while Mum was in town visiting and along with the kids, took the afternoon to explore Eureka Springs, returning to our cabin for a dinner consisting of a variety of appetizers, as the lions roared into the evening around us.
In a large bowl, combine 3 ounces feta, crumbled; 1/2 cup pitted, chopped Kalamata olives; 1/2 cup finely chopped English cucumber; 1/2 cup sun-dried tomatoes, finely chopped; 1 tablespoon finely chopped mint leaves and 1 tablespoon finely chopped parsley. Add 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/4 teaspoon freshly ground black pepper and a pinch of salt. Stir to combine, cover bowl and refrigerate for at least 30 minutes before serving.
Recipe adapted from Oprah Magazine, April 2016