Feta-Stuffed Flatbreads with Winter Greens

1. Fill your kettle and boil it. Strip the tender cavolo nero leaves away from the tough stalks. Pop the leaves in a large heatproof bowl. Pour over enough hot water from the kettle to cover the cavolo nero. Soak for 5 mins, then carefully drain the liquid away and rinse with cold water till the cavolo nero is cool enough to handle. Squeeze as much water out of the cavolo nero as possible, then transfer to a chopping board. Finely chop the cavolo nero leaves.

2. Pop the chopped cavolo nero leaves in a bowl and crumble in the feta cheese. Add the chillie flakes, cumin and coriander with a generous pinch of ground pepper, a little salt and 1 tbsp olive oil. Stir well with a fork till combined.

3. Lay 2 wraps on a flat surface, and spread half of the cavolo nero and feta mixture over each, leaving a 1cm-wide gap around the edges. Pop another wrap on top of the filling and push down to sandwich together.

4. Warm a large, dry frying pan over a medium heat. When the pan is hot, carefully lay 1 stuffed wrap in the pan. Cook the wrap for 2-4 mins, till the bottom is golden brown and crispy, then very carefully use a fish slice to flip it over. Cook for a further 2-4 mins, then transfer to a chopping board. Repeat the cooking with the remaining stuffed wrap.

5. Slice the wraps into quarters. Serve with a handful of rocket leaves on the side.

6. Pick Your Greens
We've made these flatbreads with cavolo nero, but you can use kale, cabbage, spinach or chard. Just follow the recipe, removing any tough or woody cores form your choice of greens.