- 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
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- 80ml cold water
- Couple of bowls
- Frying or griddle pan
- 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.