Feta cheese, mint, olives, almonds, lemon & honey
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MAKE YOUR OWN FLATBREAD
In a bowl, mix together 4 heaped tablespoons each of self-raising flour and natural yoghurt until you have a dough. Divide into two or four, and roll out nice and thin on a flour-dusted surface. Now you can either leave it plain or embellish it with some fresh herbs, such as thyme or rosemary, and maybe a few slices of garlic – then roll them into the dough so they’ll cook as one. Either pop in a hot oven for a few minutes, or cook in a hot non-stick frying pan for a couple of minutes on each side. Kiss with oil, and serve.
– You need your salad leaves to be nice and dry if you want your dressing to stick to them. My top tip is to wrap your washed leaves in a clean tea towel – not too tight – then gather it up and give it a good shake about to remove all that excess moisture.
– Pistachios or pine nuts would work well in place of the almonds in this tasty pesto-style dressing.