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Greek salad with spinach-and-nutmeg crepes

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

1/2 cucumber, peeled and diced
1 red onion, finely diced
100 g Danish feta, diced
1 x 400 g chickpeas can, drained and rinsed
100 g olives, pitted
200 g Woolworths exotic mixed tomatoes, chopped
2 t fresh oregano chopped
1 T red wine vinegar
2 T extra virgin olive oil

For the spinach-and-nutmeg crêpes:

1 free-range egg
140 g flour
1 1/2 cups milk
1/2 t ground nutmeg
sea salt and freshly ground black pepper, to taste
40 g Bright Lights or ordinary spinach

Method

Place the cucumber, red onion, feta, chickpeas, olives and tomatoes in a bowl and toss.

Mix the oregano, red wine vinegar and olive oil and pour over the salad to marinate while you make the crêpes.

To make the crêpes, whisk together all the ingredients except the spinach and transfer to a blender. If using Bright Lights spinach, remove the stems and reserve for the salad, if using ordinary spinach, use the leaves only. Add the spinach to the blender and blend until smooth.

Heat a small, greased non- stick pan and ladle in enough batter to cover the base. Fry for 30 seconds, or until golden. Repeat with the remaining batter.

Stuff the crêpes with the salad to serve.