- 200g heirloom tomatoes
- 250g cherry vine tomatoes
- 1 courgette
- 1 red pepper
- 2 onions
- 120g feta
- 150g Greek style yogurt
- 1 lemon
- A handful of mint, leaves only
- 150g plain flour
- 1 tsp baking powder
- 1 egg
- 50g sweet salad mix
- 1 tbsp + 6 tsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml still or sparkling water
- Baking tray
- Measuring jug
- Frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Sit the heirloom and cherry vine tomatoes on a baking tray. Trim the courgette and cut it into bite-size chunks. Halve the pepper, scoop out the seeds and pith, and cut the pepper into strips. Add the courgette and pepper to the tomatoes. Drizzle with 2 tsp olive oil and season. Bake for 15-20 mins, till the tender and slightly caramelised. When the veg are cooked, turn the oven off but leave the veg in the oven to keep warm.
- 2.
Meanwhile, halve, peel and finely chop the onions. Warm a frying pan and add 1 tbsp olive oil, the onion and a pinch of salt. Cook on a low heat for 10 mins, stirring now and then, till soft and glossy. Scoop out into a large bowl and leave to cool slightly. Wipe the pan clean.
- 3.
While the onion cooks, crumble the feta into a separate bowl. Add 2 tbsp yogurt. Zest in the lemon and squeeze in the juice from 1 half. Crack in plenty of pepper and mash with a fork. Set aside.
- 4.
Finely shred the mint leaves and add most of them to the bowl with the onions. Tip in the flour and 1 tsp baking powder. Season well and stir everything together to coat in the flour.
- 5.
Make a well in the centre of the onions. Beat the egg and pour it in. Gently stir together with a fork, trickling in 200ml still or sparkling water while you stir. The bubbles in sparkling water will make the pancakes extra fluffy. The batter should be thick but easily drop off the fork.
- 6.
Place the empty onion pan back on a medium heat. Swirl in 2 tsp olive oil. Drop in 2 tbsp of batter to make 1 small pancake – you should be able to cook 2 or 3 pancakes in the pan at the same time.
- 7.
Cook the pancakes for 3-4 mins on each side. They should be golden brown and cooked through. Pop the cooked pancakes on a plate and keep warm in the oven while you cook the rest of the batter. You should be able to make 6-8 pancakes in total.
- 8.
Whisk 2 tsp olive oil with the remaining lemon juice and toss through the salad leaves. Stack the pancakes onto 2 warm plates and top with the whipped feta and reserved mint. Serve with the roast veg, salad and remaining yogurt on the side.