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To serve, toss the veg in dressing, then tip in the pittas and toss again. Place the baked feta on the top, ready to break it up with a spoon right before serving.

I believed gorgeous, sweet pops of warm roasted cherry tomatoes would combine wonderfully with salty, crispy capers and cold, velvety ricotta, flecked with fresh lemon zest, oregano and parmesan, hence the birth of this dish. It's a real heavenly combination and a proper taste of summertime. This is a really simple however impressive looking dish which indicates it's excellent for a dinner celebration starter (served with focaccia for mopping it all up) or as part of a spread at a party or picnic.

I don't desire to be that kind of w * nker that tells everybody that they spent their year abroad in France, however what can I say, I am that w * nker.

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I even have a degree in it (oo la la, right?) And, for me, no journey to France is total without eating a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at practically every French restaurant/bistro out there and it is among the very couple of salads I make regularly.

Or you could utilize fresh and it would sing much more. OH BTW, where I've stated 80-100g feta and olives, that's really down to you. I love things incredibly salty so I choose the full 100g of each however not everyone is as much a salt fiend as me.

Enter my 'pulled' portobello mushroom tacos with a super easy, five-ingredient sweetcorn salsa (it uses tinned sweetcorn to conserve time but, if you wish to make it more special, it would work excellently with grilled or griddled fresh corn). The finest bit? The entire meal can be prepared in thirty minutes.

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P.s this is vegan-friendly if you omit the feta. 'T is the season! The British asparagus season that is.

I was kindly sent a couple of bunches by the British Asparagus team this week, so I chose to make this recipe, primarily since I had feta in the fridge and believed it would be a great concept. Turns out, it was. A quick note about the maintained lemon you do not always need to buy it specifically for this dish if you do not think you'll use it in anything else (since only an extremely little amount is required), BUT if you do take place to have some in the fridge, then I highly advise it as I think it works incredibly with the feta.

Or you could use fresh and it would sing a lot more. OH BTW, where I've said 80-100g feta and olives, that's really down to you. I like things very salty so I opt for the complete 100g of each but not everyone is as much a salt fiend as me.

Enter my 'pulled' portobello mushroom tacos with a super easy, five-ingredient sweetcorn salsa (it utilizes tinned sweetcorn to save time but, if you want to make it more special, it would work outstandingly with barbecued or griddled fresh corn). The very best bit? The entire meal can be all set in thirty minutes.

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P.s this is vegan-friendly if you leave out the feta. 'T is the season! The British asparagus season that is.

I was kindly sent a couple of bunches by the British Asparagus group today, so I decided to make this recipe, primarily since I had feta in the fridge and thought it would be an excellent idea. Ends up, it was. A quick note about the maintained lemon you don't necessarily require to buy it especially for this recipe if you do not believe you'll use it in anything else (due to the fact that just an extremely percentage is required), BUT if you do occur to have some in the fridge, then I extremely recommend it as I believe it works incredibly with the feta.