Turkish Spoon Salad with Creamed Feta Recipe | Abel & Cole
Turkish Spoon Salad with Creamed Feta
Clock Image
Prep: 30 mins
Cook: 15 mins
Spoons aren’t in the ingredients list. Everything in the salad should be chopped small enough to be eaten with a spoon, you see. After all, it’s the fork that counts. Or was it the spoon?
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727 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 100g chunk of feta
  • A 150g pot of Greek style yogurt
  • A handful of chervil
  • A 500g punnet of vine tomatoes
  • 1 ridged cucumber
  • 1 red pointed pepper
  • 1 shallot
  • A handful of flat leaf parsley
  • A pinch of chilli powder
  • A 150g pot of plain flour
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
  • 80ml cold water
You'll need
  • Couple of bowls
  • Frying or griddle pan
Step by step this way
  • 1.

    Crumble ½ a block of feta into a bowl. Roughly mash with a fork. Add the yogurt. Finely chop the chervil, discarding any large stalks. Stir into the yogurt with a pinch of salt and pepper. Set aside.

  • 2.

    Quarter the tomatoes. Scoop out the seeds. Finely chop the tomatoes. Tip into a large bowl. Halve the cucumber lengthways. Run a teaspoon down the middle to scoop out the seeds. Finely dice it. Halve the pepper. Scoop out the seeds. Dice it.

  • 3.

    Peel and finely chop the shallot. Add to the salad. Pick the leaves off the parsley stalks. Finely chop them and add them to the bowl.

  • 4.

    Drizzle 1 tbsp olive oil over the salad with a pinch of chilli powder. Season. Taste. Add more chilli, salt, pepper or oil if you think it needs it.

  • 5.

    Sift the flour into a bowl. Take out 1 tbsp of the flour and put to one side. Season. Make a well in the middle and add 1 tbsp olive oil and 80ml cold water. Stir together to make a soft dough.

  • 6.

    Turn out the dough. Knead for 2-3 mins till it’s soft and supple. Cover. Leave for 10 mins to rest. Divide the dough into 4. Dust your work top with flour. Roll the pieces into long ovals.

  • 7.

    Heat a dry griddle or frying pan till hot. Cook the flatbreads for 2-3 mins, turning once, till golden. Tear the wraps into quarters. Serve the warm wraps with the salad and creamed feta.

  • 8.

  • Tip

    Life gets feta
    Your leftover feta will keep, wrapped, in the fridge for a few days. Crumble it over grilled veg, mix it with diced watermelon and lime zest for a summer salsa or mash into baked sweet potatoes.