Drain ½ a 400g tin of black-eyed beans well, toss with a good pinch of sweet smoked paprika, tip them into a large non-stick frying pan on a high heat and simply leave to crisp up for around 10 minutes, or until they crackle and pop, then remove to a plate.
Meanwhile, in a blender blitz up 4 heaped tablespoons of natural yoghurt, half the leaves from ½ a bunch of fresh coriander and all the stalks, and the juice of 1 lime to make a simple, clean dressing, then taste and season to perfection.
Run your fork lengthways down ¼ of a small cucumber to create grooves, then finely slice along with 1 small carrot, ¼ of a small red cabbage, 1 ripe tomato, ¼ of an iceberg lettuce and 1 fresh red chilli (deseed if you like), either by hand with good knife skills, or ideally, for really beautiful results, on a mandolin (use the guard!).
Just warm 2 flatbreads in the empty frying pan for 20 seconds to make them flexible. Divide the veg between them and top with the crispy beans, a good drizzle of the dressing and crumble 10g of feta over each flatbread. Pick over the remaining coriander leaves and add an extra squeeze of lime juice if you like, to taste.
Roll them up and tuck in – they’re a messy eat, but totally delicious. And as great as these are on their own, they’re equally brilliant with a little leftover grilled or roasted meat thrown into the mix.