Jono & Jules do food & wine

Another success from Sam & Sam Clark of Moro. Great textures and interesting flavours. Works as a starter or a side with grilled meat.

Feta salad with spinach, crispbread, sumac & pinenuts – serves 4

• 500g young spinach, washed and dried (in a salad spinner ideally)
• 200g good-quality feta cheese, crumbled
• 1 dessertspoon fresh oregano or marjoram leaves
• 75g pinenuts, very lightly toasted
• 25g butter
• 2 pitta breads
• ½ garlic clove, crushed to a paste with salt
• 1 tbsp good-quality red wine vinegar
• 2 tsp sumac
• 4 tbsp extra virgin olive oil
• sea salt and black pepper

Preheat the oven to 180C/350F/Gas 4.

Melt the butter. Split the pitta in half lengthways and brush the melted butter on both sides. Put the pittas on a rack in the middle of the oven and bake for 10-15 minutes or until golden brown. Remove and cool.

Whisk the garlic, red wine vinegar, sumac, olive oil together to make a dressing. Season to taste with the salt and pepper.

Put the spinach, roughly broken crispbread, half the feta cheese, the oregano/marjoram and pinenuts into a large bowl. Pour over most of the dressing and toss together. Serve with the rest of the feta and dressing on top.

(Original recipe from Moro: the cookbook by Sam & Sam Clark, Ebury Press, 2001.)