This Greek-inspired version is great cut into wedges and served with crisp salad leaves.
If you have any leftover feta cheese, dice it finely with some stoned olives, drizzle with a little olive oil and chopped fresh herbs and use to fill hollowed-out cherry tomatoes. Serve as a nibble with drinks.
A few alterations - added one green pepper and mushrooms and used stirfry oil - didn't use olives or as much feta as the recipe called for. I didn't have thyme or garlic in so used worcester sauce and italian garlic spice and it tastes yummy! Will definitely use this recipe again! - 02 Feb 2015
It a little bit oily for me so I changed to coconut oil but I thought it was really tasty and so easy - 06 Jan 2014
Really lovely, a good vegetarian meal - 03 Mar 2010