- 1 large vine ripened tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50cm piece of cucumber
- 6 kalamata olives, optional
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 very large soft tortilla wraps
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 50g feta cheese
- 2 heaped tbsp houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
Roughly chop the tomato, cut the cucumber into sticks and split and stone the olives (if using).
Now heat the tortillas. If you have gas, put each one for 10 seconds on a lit gas ring - you have to be a little bit brave - then turn it over quickly, using tongs, and heat the other side for another 8 seconds or so. The tortillas will be slightly charred in places, which adds a fantastic flavour. If you don't have gas, warm a pan to a medium heat before quickly tossing in your tortillas one at a time. You don't need to have any oil on the pan.
Make a row of tomato, cucumber, feta and olives down the centre of each warm tortilla. Now spread the houmous around the top and sides of the tortilla. Fold in the sides to seal in the ingredients and roll up tightly to make a big cigar. Cut in half and eat with your fingers.