Kale and farro Caesar salad and kuku-kopita

Method

1. To make the aquafaba Caesar dressing, combine the aquafaba, vinegar and mustard in a measuring jug or wide mouth jar. Insert a stick blender into the jug and add the neutral oil in a thin stream with the blender running. Continue blending until all of the oil is added and the aquafaba mayonnaise is thick and creamy.

2. In a separate measuring jug or wide mouth jar, use the stick blender to blend the lemon juice, Parmesan, anchovies, garlic, Worcestershire sauce and salt.

3. Return the blender to the aquafaba mayonnaise. With the blender running, gradually add the anchovy mixture until it is all incorporated. Finally add the pepper. Taste and adjust with salt, lemon juice and vinegar as needed.

4. Preheat the oven to 200C/180C Fan/Gas 6.

5. To make the croutons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 8–10 minutes, turning after 4 minutes so they crisp evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool.

6. To make the Caesar salad, massage the kale with the lemon juice and salt in a large bowl to start to break it down. Toss together with the farro, croutons, Parmesan, salt and black pepper to taste.

7. Toss generously with the dressing, taste and adjust the seasoning, and top with more Parmesan to serve.

8. To make the kukukopita, preheat the oven to 240C/220C Fan/Gas 8.

9. Heat a large frying pan over a medium-high heat and once it’s hot add 3 tablespoons of the oil. When the oil shimmers, add the leek and onions. Reduce the heat to medium and season with a generous pinch of salt. Cook, stirring occasionally, until completely tender and just beginning to take on colour, about 15 minutes.

10. Add the herbs to the pan with another 2 tablespoons of oil. Season with salt and cook, stirring, until the herbs are completely wilted and turning dark green, about 3 minutes.

11. Use a silicone spatula to scrape the onion and herb mixture out into a large bowl and spread out to allow it to cool. Set aside.

12. Wipe out the frying pan and set it over a high heat. When it’s hot, add 2 tablespoons of oil and 2 big handfuls of the spinach. Season with a generous pinch of salt and wilt. Cook until the stalks are tender, 2–3 minutes.

13. Transfer the spinach to a parchment lined baking tray, spreading it out in a thin layer to cool. Wipe out the frying pan and repeat with the remaining spinach then allow to cool.

14. Squeeze out as much water as possible from the cooled spinach with your hands, then chop it coarsely. Add the chopped spinach to the onion and herb mixture.

15. Add in the feta and the cream cheese with a few grinds of pepper, and then use your hands to combine everything until uniform. Taste and adjust the seasoning with salt as needed. The mixture should be very highly seasoned to account for the eggs that have yet to be added.

16. Crack the eggs into a bowl and use your hands one last time to combine everything.

17. Brush the bottom and sides of a rimmed 33x36cm/13x14in baking tin generously with oil. For the tidiest pie, think of the bottom crust as a filo sling hanging over the long sides of the tin (you’ll use the ends to wrap over the top of the pie and contain the filling when finishing assembly).

18. Trimming with scissors as needed, use two sheets of pastry to entirely cover the bottom of the pan with minimal overlap, while leaving plenty of overhang along both long edges (work quickly here and keep the remaining filo pastry covered with a kitchen towel to prevent it from drying out). Brush the pastry generously with oil and repeat with 7 more layers of pastry for a total of 8 layers.

19. Use a flexible spatula to spread the filling evenly over the pastry. Brushing each layer generously with oil as you go, top with 6 sheets of filo. Fold both sides of the overhang back over the pie then top with 2 more sheets of filo, brushing generously with oil in between and on top.

20. Use a sharp, serrated knife to score the pastry into serving-sized pieces.

21. Bake on the central rack of the oven for 35–38 minutes, until the pastry is crisp and golden brown. Cool on a wire rack for 10 minutes before cutting and serving with the salad.