Feta, spinach, pine nuts and olives

200g baby spinach leaves 400g feta cheese

125g pine nuts

2 handfuls pitted green or black olives

2tbsp extra virgin olive oil

Preheat the oven to 190C/375F/ Gas 5. Bring a large pan of salted water to the boil, drop in the spinach and leave for 30 seconds until just wilted. Drain, squeeze out any excess water and chop.

Spread the spinach over the manoushi, crumble the feta on top and scatter with the pine nuts and pitted olives.

Bake for 8 minutes until the manoushi are risen and golden. Serve immediately.

For the radish salad, cut each radish into eight wedges and place in a bowl with the tomatoes. Cut the cucumber in half lengthways and scrape out the seeds. Cut in half again lengthways and slice across thinly. Add to the bowl and stir in the pomegranate, parsley and mint.

For the dressing, mix all the ingredients in a bowl, pour over the salad and serve.