Jamie Oliver - David Loftus
Jamie Oliver has grown in the last few years to become one of the UK’s most renowned chefs. As well as setting up his successful restaurant chain, Jamie’s Italian, he also features heavily on television including Jamie’s School Dinners and has had a number of books published. He is delighted to be supporting Earth Hour this year.
“I have loads of respect for what the guys at WWF are doing. Our eating habits need to change, not just for the sake of our health, but for the environment too. We can all make simple changes to help, like always buying as much local produce as possible, choosing higher-welfare meat, and even trying to have a couple of meat-free days a week. Together we can make a massive difference. I’m on the journey of trying to evolve things myself too and I hope you can come with me, and thanks to organisations like WWF, when you become aware of issues, it’s hard to ignore them.”
Spinach, Chickpea & Feta Parcels with Modern Greek Salad
Serves 4
Parcels
- 1 x 400g tin of chickpeas
- 100g feta cheese
- 100g baby spinach
- 1 lemon
- ½ tsp sweet smoked paprika
- 4 large sheets of filo pastry (from a 270g pack)
Salad
- 1 cucumber
- 1 small red onion
- ½ a mixed bunch of fresh coriander and mint
- 20g blanched almonds
- 1 handful of black olives (stone in)
- 650g mixed ripe tomatoes
- 1 romaine lettuce
- 2 tbsp extra virgin olive oil
To serve
- Fat-free natural yoghurt
- Runny honey
You will need
- Oven at 220°C/425°F/gas 7
- Food processor (bowl blade, think slicer & fine slicer)
- Ovenproof medium frying pan, medium heat
- Medium frying pan, medium heat
Drain and add the chickpeas to the processor along with the feta, spinach, lemon zest and paprika, then blitz until combined.
Fold a large sheet of filo pastry in half, dollop ¼ of the mixture into the centre, push your thumb into the middle to make a space for the filling to expand as it cooks, then bring the sides up and very loosely pinch into a parcel. Repeat to make 4 parcels.
Add to the ovenproof pan with 1 tablespoon of olive oil and fry for a couple of minutes to crisps up the bottom, then bake in the oven until beautifully golden and crisp.
Swap to the thick slicer in the processor. Scratch a fork down the length of the cucumber all the way round, the run it through the processor.
Swap to the fine sliver and run through the peeled onion.
Tip the veg into a bowl, season with salt, squeeze over the juice of the zested lemon and scrunch to mix.
Finely chop and scatter over most of the top leafy half of the coriander and mint
Put the almonds and olives into the empty pan with 1 tablespoon of olive oil.
Thickly slice the tomatoes and arrange nicely in a large platter.
Slice the lettuce 1cm thick and add to the platter, then sprinkle over the cucumber and onion, drizzle with the extra virgin olive oil and spoon over the contents from the pan.
Serve the parcels with a good dollop of yoghurt, a good drizzle of honey and the salad.
