Asian recipes

Spinach and cream cheese wontons

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Baby pea and lemon couscous salad

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Mini steaks with soft-poached egg on anchovy spinach

10 minutes

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Soft-poached egg with creamed-feta and-olive toasts

10 minutes

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Goat’s cheese and spinach bake

40 minutes

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Moroccan lemon chicken on spinach

15 minutes

Coconut prawn curry with squashed tomato salsa

20 minutes

Cheese recipes

Gorgonzola and baby spinach omelette

10 minutes

Chermoula coconut pulses with baby tomatoes

Garlic, spinach and feta flatbreads

25 minutes

Garlic, spinach and feta flatbreads

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 50 minutes, plus proving time

Cooking Time 25 minutes

Ingredients

3 cups flour, plus extra for dusting
1 x 7 g sachet yeast
1 cup lukewarm water
4 T olive oil, plus extra for greasing
1 bulb garlic
4 red chillies, halved lengthways
600 g baby spinach, blanched
200 g feta, crumbled
Pomegranate rubies, for scattering
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.
Heap the flour onto your work surface and make a well in the centre. Add the yeast then the water, a little at a time, incorporating as you go.
When the mixture begins to hold, add 2 T olive oil and knead until the dough becomes elastic and smooth.
Transfer to a bowl, cover with a tea towel and place in a warm place, leaving the dough to rise.
Meanwhile, place the garlic bulb on a baking tray, drizzle it with the remaining olive oil and roast for 25 minutes, or until soft and sweet, adding the chilli just before the end to char slightly.
Once the dough has risen, divide it into about 4 or 5 balls and roll out on a floured surface. Rub each round of dough with olive oil, then transfer to baking trays and bake for 15 minutes, or until golden.
Top with the wilted spinach, crumbled feta, roast garlic and charred chilli. Scatter with pomegranate rubies and season to taste.
Serve immediately.

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Garlic, spinach and feta flatbreads

Ingredients

Method