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After 20 minutes your feta must be golden round the edges and your pittas should be crisp. Get rid of from the oven and leave to cool for 10 mins. To serve, toss the veg in dressing, then idea in the pittas and toss once again. Taste and season if necessary. Position the baked feta on the top, all set to break it up with a spoon right before serving.

I believed gorgeous, sweet pops of warm roasted cherry tomatoes would match beautifully with salty, crispy capers and cold, creamy ricotta, flecked with fresh lemon passion, oregano and parmesan, thus the birth of this meal. It's a genuine heavenly combination and an appropriate taste of summer. This is a really simple but remarkable looking meal which means it's fantastic for a supper celebration starter (served with focaccia for mopping everything up) or as part of a spread at a celebration or picnic.

I do not want to be that kind of w * nker that tells everyone that they invested their year abroad in France, but 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 trip to France is complete without consuming a salade de chevre chaud aka a warm goat's cheese salad. This outright classic is on the menu at basically every French restaurant/bistro out there and it is among the extremely couple of salads I make frequently.

Or you might use fresh and it would sing even more. OH BTW, where I have actually said 80-100g feta and olives, that's truly down to you. I like things super salty so I go for the full 100g of each but not everyone is as much a salt fiend as me.

Enter my 'pulled' portobello mushroom tacos with an incredibly easy, five-ingredient sweetcorn salsa (it utilizes tinned sweetcorn to save time but, if you desire 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 30 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 out a few bunches by the British Asparagus team today, so I decided to make this recipe, mainly due to the fact that I had feta in the fridge and thought it would be an excellent concept. Ends up, it was. A quick note about the preserved lemon you do not necessarily require to buy it especially for this recipe if you don't believe you'll use it in anything else (since only an extremely small quantity is needed), BUT if you do occur to have some in the refrigerator, then I highly suggest it as I think it works exceptionally with the feta.

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

Enter my 'pulled' portobello mushroom tacos with a super simple, 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 grilled or griddled fresh corn). The very best bit? The entire meal can be prepared in 30 minutes.

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P.s this is vegan-friendly if you leave out the feta. Published in Recipes, Savoury dishes Tagged 30 minute meals, thirty minutes vegetarian meal ideas, cheat's corn salsa, simple veggie receipes, easy vegetable tacos, hot sauce, Mexican recipes, mushroom tacos, pulled mushroom tacos, pulled mushroom tacos with fast corn salsa, pulled mushroom tacos with salsa, vegetarian tacos, veggie Mexican dishes, veggie midweek meal ideas 'T is the season! The British asparagus season that is.

I was kindly sent out a couple of bunches by the British Asparagus team this week, so I chose to make this recipe, primarily because I had feta in the fridge and believed it would be a good idea. Turns out, it was. A fast note about the preserved lemon you don't always need to purchase it especially for this dish if you do not believe you'll use it in anything else (because just a very small quantity is required), BUT if you do happen to have some in the fridge, then I highly advise it as I think it works incredibly with the feta.