- 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
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.
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.
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.
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.
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.
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.
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.
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.