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.
HOW TO COOK IN AN AIR-FRYER
Prick the aubergines and place in the air-fryer*, then cook at 200°C for 15 minutes, or until beautifully soft and tender. If your air-fryer has a basket rather than shelves, you should turn the aubergines over halfway through cooking.
*Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.