You can also lighten the creamy feta by using yoghurt instead of sour cream
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 515 |
| Fat | 31.7g |
| Saturates | 15.4g |
| Protein | 15.2g |
| Carbs | 42.2g |
| Sugars | 13.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely grate the cucumber and squeeze out all the liquid.
To make the creamy feta, place all the ingredients in a blender or food processor and blitz until smooth. If the mixture is too thick, add a teaspoon or two of water to the blender to thin it out.
To make the vinegar cucumbers, halve the cucumbers lengthways and place in a bowl. Add the vinegar and toss to coat.
To make the crispy curry leaves, heat the oil in a small frying pan. Add in the curry leaves and sesame seeds. Fry until fragrant and crisp. Drain on a paper towel.
Place a griddle pan over a medium heat. Once hot place the flatbread on the pan and turn periodically until slightly golden and crisp.
To serve, divide the creamy feta between flatbreads and spread evenly. Top with the vinegar cucumbers, crispy curry leaves and sesame seeds. Finish off with a drizzle of honey and microgreens.
