Eat Happy: 30-minute Feelgood Food by Melissa Hemsley

Author:Melissa Hemsley
Language: eng
Format: epub
ISBN: 9781473551787
Publisher: Ebury

✱ Use It Up

Swap the courgettes for carrots or squash (which will need longer to cook), and the green beans for mangetout, sugar snap peas or broccoli florets.

⚫ Tip

If you’re unsure of how strong you like your chilli, start with just one. You can always chop up another chilli and add it later when you’ve tasted the curry.

Thai green vegetable curry

Turkish wraps with spinach & feta

I celebrated my 30th birthday in Istanbul and this reminds me of the street food there – some of the best in the world. The quick Chickpea Wraps (here) are perfect with this, or pile onto a buckwheat pizza base (here) to make a Turkish-style pizza, but you could also serve the spinach and feta mixture with other sides, such as cooked quinoa, beans or lentils. These would go well with a fresh salad or simple slaw on the side, such as the chopped salad here.

Serves 2

2 teaspoons butter or ghee

1 onion, finely chopped

1 large red pepper, deseeded and sliced into strips

2 garlic cloves, finely chopped

2 teaspoons dried oregano or thyme

300g spinach

150g feta, crumbled

Juice of ½ lemon

1 small handful of fresh mint leaves, roughly chopped

2 tablespoons of extra-virgin olive oil

Sea salt and black pepper

TO SERVE

1 teaspoon chilli flakes, ideally Aleppo pepper (pul biber)

1 small handful of sesame seeds

4 medium Chickpea Wraps (here – made plain, with no additions, and warmed through if you like)

1. Make the wraps (here), or if you have some ready to go then put them in a low oven to warm through. Heat a wide pan and add the butter. When the butter has melted, add the onion and fry for 3 minutes, then add the red pepper, garlic and dried herbs and fry for another 2 minutes, stirring occasionally.

2. Turn up the heat, stir in the spinach and cook for another 1–2 minutes, with a lid on the pan, until the spinach has wilted.

3. Remove from the heat, then stir through half the feta, add the lemon juice and extra-virgin olive oil, and season with black pepper. Stir in the mint and taste for seasoning; the feta will be salty, so you may only need to add a small pinch of salt.

4. Sprinkle over the remaining feta, along with the chilli flakes and seeds and put the pan on the table, with a pile of chickpea wraps to assemble as you eat.

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