Feta, Mango and Lime Salad

Serves 4
Ready in 15 minutes

2 firm mangos
1 lime
Half a cucumber, skin partially peeled so it looks striped and finely sliced
1.5cm piece fresh ginger, shredded
1 tsp brown sugar
1 tbsp fish sauce
200g pack Greek feta, drained
Small bunch of fresh coriander, leaves picked
1 mild red chilli, deseeded and finely chopped
Romaine lettuce hearts, to serve

1. Peel and thinly slice the mango, then thinly slice into very fine shreds.

2. Cut the lime in half, juice 1 half and reserve. Cut the other half into thin wedges and put in a serving dish with the mango slices, cucumber slices and shredded ginger.

3. Mix the reserved lime juice, sugar and fish sauce together and pour over the fruit salad. Crumble over pieces of feta and scatter with the coriander leaves and chopped chilli. Serve with romaine lettuce leaves.

Spinach and Feta Triangles

Preparation time: 30 minutes
Total cooking time: 40 minutes

Makes 8

Difficulty: Medium

1kg (2lb) spinach
¼ cup (60ml/2 fl oz) olive oil
1 onion, chopped
10 spring onions, sliced
20g (¾oz) chopped fresh parsley
1 tablespoon chopped fresh dill
Large pinch of ground nutmeg
35g (1¼oz) freshly grated Parmesan
150g (5oz) crumbled feta cheese
90g (3oz) ricotta cheese
4 eggs, lightly beaten
40g (1¼oz) butter, melted
1 tablespoon olive oil, extra
12 sheets filo pastry

1. Trim any coarse stems from the spinach. Wash the leaves throroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.

2. Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Add the spring onion and cook for a further 3 minutes. Remove from the heat. Stir in the drained spinach, parsley, dill, ground nutmeg, Parmesan, feta, ricotta and egg. Season well.

3. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut each stack in half lengthways.

4. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture. Bake for 20-25 minutes, or until the pastry is golden brown.

Nutrition per triangle:
Protein 15g; Fat 23g; Carbohydrate 14g; Dietary Fibre 4g; Cholesterol 135mg; 1335kJ (320kcal)

Note:
Feta is a salty Greek cheese that should be stored immersed in slightly salted water in the fridge. Rinse and pat dry before using.