Modern Greek salad recipe

Ingredients

• 1 × 400 g tin of chickpeas
• 100 g feta cheese
• 100 g baby spinach
• 1 lemon
• ½ tsp sweet smoked paprika
• 4 large sheets of filo pastry (from a 270 g pack)
• Olive oil

• 1 cucumber
• 1 small red onion
• ½ a mixed bunch of fresh coriander and mint
• 20 g blanched almonds
• 1 handful of black olives (stone in)
• 650 g mixed ripe tomatoes
• 1 romaine lettuce
• 2 tbsp extra virgin olive oil

• Fat-free natural yoghurt
• Runny honey

1. Drain and add the chickpeas to the processor along with the feta, spinach, lemon zest and paprika, then blitz until combined. Fold a large sheet of filo pastry in half, dollop ¼ of the mixture into the centre, push your thumb into the middle to make a space for the filling to expand as it cooks, then bring the sides up and very loosely pinch into a parcel. Repeat to make 4 parcels. Add to the ovenproof pan with 1 tablespoon of olive oil and fry for a couple of minutes to crisp up the bottom, then bake in the oven until beautifully golden and crisp.
2. Swap to the thick slicer in the processor. Scratch a fork down the length of the cucumber all the way round, then run it through the processor. Swap to the fine slicer and run through the peeled onion. Tip the veg into a bowl, season with salt, squeeze over the juice of the zested lemon and scrunch to mix. Finely chop and scatter over most of the top leafy half of the coriander and mint.
3. Put the almonds and olives into the empty pan with 1 tablespoon of olive oil. Thickly slice the tomatoes and arrange nicely on a large platter. Slice the lettuce 1 cm thick and add to the platter, then sprinkle over the cucumber and onion, drizzle with the extra virgin olive oil and spoon over the contents from the pan. Serve the parcels with a good dollop of yoghurt, a good drizzle of honey and the salad.