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CHARRED SPRING ONION AND MARINATED FETA TACOS

Feta can be transformed just by leaving it for an hour or two in a delicious marinade of flavoured olive oil. Paired with griddled spring onions, these tacos make for a veggie delight!

SERVES 4–6

PREP: 15 MINUTES, PLUS MARINATING

COOK: 20 MINUTES

1 x 200g (7oz) block of feta

100ml (3½fl oz/½ cup) extra-virgin olive oil

½ tsp chilli flakes

Leaves of 1 small bunch of dill, torn

1 lemon

2 tbsp olive oil

24 spring onions (scallions), trimmed

400g (14oz) chard or spinach

2 tbsp crème fraîche

Leaves of 1 small bunch of flat-leaf parsley, roughly chopped

12 x 15cm (6cm) soft corn tortillas, homemade (here) or shop-bought

1 fresh red chilli, finely sliced

Salt and black pepper

1. Place the feta in a shallow bowl. Whisk together the olive oil and chilli flakes with half the dill and the pared zest of half the lemon. Pour the mixture over the feta and leave to marinate in the fridge for 1–2 hours.

2. Wash any dirt or grit off the spring onions and pat dry. Heat a ridged griddle pan or heavy-based frying pan (skillet) over a high heat until almost at smoking point. Drizzle a little olive oil over the spring onions, then add to the pan and cook in batches for 3–4 minutes on each side until blistered and beginning to soften. Remove and keep warm.

3. Roughly slice the chard or spinach, place in a steamer or in a saucepan with 1 tablespoon of water, covered with a lid and steam for 5 minutes or until wilted. Remove from the steamer/pan and squeeze out any excess water by placing in a colander and pressing down with the back of a wooden spoon. Combine with the finely grated zest of the remaining lemon half, the crème fraîche and parsley. Season to taste with salt and pepper.

4. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a spoonful of the wilted greens, a couple of spring onions and some of the marinated feta crumbled into pieces. Drizzle over a little of the marinade and finish with some of the remaining dill and the sliced red chilli scattered over.