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So I’ve been marking GCSE’s and A-Level History all week which is why getting this blog off the ground is TAKING AGES. But maybe I should not make too many excuses. I can imagine a lot of other bloggers have busy days as well! Anyway, today was so sunny that I thought I’d go for a salad, but I was also v.HUNGRY, and wanted something that would fill me up all afternoon.

I’ve been wanting to make the following recipe for awhile because I love pulses, particularly chickpeas, and basically anything with feta and I’m sold – well as long as it’s good feta – none of the cheap stuff. The recipe did not call for the fried egg, but I was just in a mood for some runny goodness, and thought the combination of egg and feta would be super good. I was RIGHT! This was so so tasty and although I’m still getting the hang of our crappy oven, the flatbreads turned out ok. This would be certainly something I’d try again, perhaps mixing up the pulse, adding some cherry tomatoes, and replacing the parsley with some coriander.


(this is adapted from Gordon Ramsey’s Healthy Appetite)

2 large pitas (sliced in half)

½ tsp of paprika (just the bog standard stuff)

4tbsp of extra virgin olive oil

1 red onion (sliced and diced)

1 garlic clove (finely diced)

½ red chilli (ditto – seeded – or not!)

400g tin of organic chickpeas

½ lemon

Handful of flat leaf parsley leaves

Maldon salt and freshly ground black pepper

150g Feta Cheese

1 tbsp of Groundnut Oil

2 Eggs

(serves 3-4 or two hungry guys)

1/. So first you get 2tbsp’s of the oil and mix that with the paprika. You split the pitas and brush each half with the oil on both sides. Put these in a pre-heated oven (180c/Gas Mark 4) until they’re toasted on both sides. – probably 4-5 minutes but check after three.

2/. While the pitas are in the oven, heat the rest of the oil in the pan. Add the red onion and cook for 6-8 minutes – making sure not to burn them. This should be on a medium(ish) heat, but again be careful. After they’ve become translucent, add the garlic and chilli and fry for another minute or two, making sure not to brown the garlic. Then add the chickpeas and heat them. Add a squeeze or two of lemon – I pretty much used one half. And then add the parsley and a bit of salt and pepper. Remember that the feta is quite salty so you only need a little bit of salt.

3/. After the chickpeas are warm put the entire mixture into a large bowl. Crumble 100g of the feta (2/3rds) into the mixture and make sure everything is thoroughly mixed.

4/. Make sure you’ve taken the pitas out! The final bit is to add a tablespoon of groundnut oil to the pan you’ve already been using. When hot add the eggs. I actually added three in the end because I broke one! Oh well! Make sure that you heat it on a moderate heat and keep spooning over the hot oil onto the yolk so that cooks properly. After the eggs are done, serve up the chickpea and feta salad, add the fried eggs and crumble the remaining feta on top. Add a little more black pepper! Voila! YUM.