SESAME-CRUSTED FETA WITH HONEY & A ZUCCHINI SALAD

SERVES 4 / PREPARATION 15 MINUTES PLUS 30 MINUTES CHILLING / COOKING 5 MINUTES

3 zucchini, ends trimmed and

very thinly sliced lengthwise ½ teaspoon sea salt

1 tablespoon oregano, finely chopped 3 tablespoons mint leaves, roughly torn juice of ½ lemon

2 tablespoons extra virgin olive oil 200g feta

½ cup sesame seeds, white,

black or a mix of both pinch chilli flakes

1 teaspoon ground coriander

1 egg, lightly beaten with a little water ½ cup flour

1 tablespoon olive oil honey for drizzling flatbread or pita for serving

Put the zucchini in a bowl with the salt and set aside for 15 minutes to soften. Just before serving mix with the oregano, mint, lemon juice and extra virgin olive oil.

Cut the feta into quarters. Mix together the sesame seeds, chilli flakes and coriander and put into a bowl. Dip the feta pieces into the egg, then the flour, back into the egg and then press into the sesame seeds. Ideally put into the fridge for 30 minutes. Heat a frying pan, add the olive oil and fry the feta over a gentle heat until the seeds are golden, around 2 minutes on each side. Put onto a serving platter, drizzle with the honey and serve with the zucchini salad and some flatbread.

Iceberg wedge salad with anchovy & eggs

Hard boil some eggs and chop roughly. Warm extra virgin olive oil in a pan, add slivers of garlic and anchovy fillets and heat gently until melted. Add a dash of vinegar, then blitz together in a blender to form a cream adding more vinegar or olive oil until it emulsifies. Chop iceberg lettuce into wedges, scatter with the egg, chopped parsley and the anchovy sauce.