You will need
Ingredients
4 Warburtons Wholemeal Pittas
2 vine tomatoes, diced
8 cm piece cucumber, diced
Handful pitted Kalamata olives
1 small red onion, finely chopped
2 tbs extra virgin olive oil
Few sprigs flat leaf parsley, roughly chopped
Black pepper
150g feta cheese
For the tzatziki
10cm piece cucumber
150ml (small pot) Greek yogurt (full fat works best)
½ small clove garlic, crushed (optional)
Large wedge of lemon
Few sprigs fresh mint
Pinch salt
Extra lemon wedges to serve
Make it
| Serves 4
1) First make the tzatziki. Grate the cucumber onto a plate then sprinkle on a pinch of salt. Squeeze out most of the water using clean hands. Transfer the cucumber to a bowl and add the yogurt and garlic then squeeze in the juice of a wedge of lemon. Pick the mint leaves off the stalks and chop finely then stir into the yogurt mixture. Taste and check if it needs any more salt or lemon juice, adding just a touch more at a time. Set aside
2) In another bowl, gently toss together the tomato, cucumber, olives, onion, oil and parsley. Season with black pepper but no salt. Crumble in the feta and stir gently
3) Warm the pittas if you like then stuff with the Greek salad. Serve the tzatziki and lemon wedges on the side
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