INGREDIENTS
1 items x 400g tin of chickpeas
100 grams feta cheese
100 grams baby spinach
1 items lemon
0.5 tea spoons sweet smoked paprika
4 items large sheets of filo pastry (from a 270g pack)
1 items splash olive oil
1 items cucumber
1 items small red onion
1/2 items mixed bunch of fresh coriander and mint
20 grams blanched almonds
1 items handful of black olives (stone in)
650 grams mixed ripe tomatoes
1 items romaine lettuce
2 table spoons extra virgin olive oil
1 cups fat--free natural yoghurt
1 items drizzle of honey
PREPARATION
1Drain and add the chickpeas to the processor along with the feta, spinach, lemon zest and paprika, then blitz until combined
2Fold a large sheet of filo pastry in half, dollop 1/4 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.
3Add 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
4Swap 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
5Tip 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
6Put 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
7Slice the lettuce 1cm 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
8Serve the parcels with a good dollop of yoghurt, a good drizzle of honey and the salad
