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Tomato, chilli and feta galette with fennel and watercress salad
Fruit and vegetables
500g/18oz assorted ripe British
tomatoes
, cut into irregular sizes
2 tsp Aleppo
chilli
flakes
2
garlic
cloves, minced
1 sprig
thyme
, chopped
1
garlic
clove, minced
1
lemon
, juice only
¼
fennel
bulb, thinly sliced
handful baby spinach
Tins, packets and jars
4
anchovies
, chopped
1 tbsp
sumac
Cooking ingredients
250g/9oz Khorasan
flour
salt
1 tbsp muscatel
vinegar
2 tbsp
olive oil
salt
2 tbsp
olive oil
Dairy, eggs and chilled
125g/4½oz unsalted
butter
150g/5½oz
feta
2 tbsp Greek-style
yoghurt
Back to recipe
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