hellomagazine.com
Jamie Oliver's Modern Greek salad spinach, chickpea & feta parcels
Dish type: salad, main course
Serves 4
516 calories
Ingredients
Parcels
1 x 400g tin of chickpeas
100g feta cheese
100g baby Spinach
1 lemon
Tsp sweet smoked paprika
4 large sheets off filo pastry (froma270gpack)
Olive oil
Salad
1cucumber
1smallredonion
Mixed bunch of fresh coriander and mint
20g blanched almonds
1 handful of black olives(stone in)
650g mixed ripe tomatoes
1 romaine lettuce
2tbsp extra virgin olive oil
To serve
Fat free natural yoghurt runny honey
Ingredients out
· Oven at 220C/425F/gas7
· Food processor (bowl blade, thick slicer & fine slicer)
· Oven proof medium frying pan, medium heat
· Medium frying pan, medium heat
Start cooking
· 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 oven proof 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
· 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
· Put the almonds and olives into the empty pan with 1 tablespoon of oliveoil
· 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
Jamie's 15-Minute Meals is published by Michael Joseph, Penguin
Recipes © Jamie Oliver 2012 jamieoliver.com