Greek salad & whipped feta flat bread, by @georgia_levy_
INGREDIENTS
125g self-raising flour, plus extra to dust
½ tsp baking powder
90g Greek yoghurt
For the topping
¼ small red onion, finely sliced
75g feta
75g Greek yoghurt
½ garlic clove, crushed with a little salt
3 tbsp extra-virgin olive oil, plus extra to drizzle
A small handful of dill leaves, finely chopped
A small handful of mint leaves, finely chopped
2 large ripe British tomatoes, cut into large chunks
¼ cucumber, cut into large chunks
2 tbsp stoned kalamata olives, roughly chopped
½ tsp dried oregano
Serves 2
Prep time: 10 minutes
Cook time: 1 minute
Method
1. Combine the flour, baking powder and ½ tsp salt in a bowl and stir in the yoghurt. Using your hands, bring the mix together, then tip onto a lightly-floured work surface and knead for a minute. Divide into two balls and put to one side for a moment
2. Place the onion in a small bowl and soak in cold water - this softens their pungency. Put to one side while you prepare everything else
3. Place the feta, Greek yoghurt, garlic and 1 tablespoon of oil in a small blender or food processor (or use a stick blender) and whizz together until nice and smooth (don’t worry if you can’t get it super smooth, it’ll still taste great). Season to taste and stir in the herbs, keeping a few pinches aside for the end
4. Place the tomatoes, cucumber and olives and remaining 2 tablespoons of oil in a bowl and sprinkle over the oregano and some seasoning. Toss together and put to one side while you cook the flatbreads
5. Place a griddle pan (or frying pan will be fine too) over a high heat. On a lightly-floured work surface, roll out the flatbreads to approx 20cm diameter
6. When the pan is super hot, cook the flatbreads for approx 1 minute until char marks appear, then turn over and cook the other side
7. Transfer to plates and spread over the whipped feta. Pile on the tomatoes and cucumber and arrange the onion on top. Sprinkle over the reserved herbs, drizzle with a little extra oil, then eat with a knife and fork or wrap it up and eat with your hands
Recipe courtesy of @georgia_levy_