Potato salad and flatbread

Category: food

Nothing could be more perfect on a warm summer evening than a selection of salads with some homemade bread. An updated classic potato salad pairs perfectly with a fruity grain bowl to help you hit your five-a-day.

Health benefit: Strawberries are a great source of vitamins, antioxidants, and fibre. Just one serving contains more than 100% of your RDA of vitamin C, essential in helping your body fight off infections. Oregano is rich in antioxidants such as carvacrol and thymol, which help protect against free radical damage.

Method:
1. For the pittas: Stir together the yeast, warm water, and about 130 g flour in a bowl until combined. Let stand until foamy, about 20 minutes.

2. Add the olive oil and salt to the mixture. Gradually mix in the remaining flour until the dough is soft and slightly sticky; if it still sticks to the bowl, stir in a little more flour.

3. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 5-6 minutes.

4. Form into a ball and rub with a little olive oil. Place in a clean bowl and cover with an oiled piece of clingfilm. Let rise in a warm place until doubled in size, about 2 hours.

5. For the potato salad: Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 minutes.

6.Drain well and briefly rinse under cold running water. Halve the larger potatoes.

7. Whisk together the yoghurt, mayonnaise, mustard, vinegar, a splash of warm water, and some salt and pepper to taste in a large mixing bowl.

8. Add the cooked potatoes, spring onions, and a pinch of salt and pepper to the yoghurt dressing, stirring. Top with chopped oregano and oregano sprigs. Cover and chill until ready to serve.

9. For the couscous: Place the couscous in a large heatproof bowl. Stir in 550 ml hot water, 1 tbsp extra-virgin olive oil, and a generous pinch of salt. Tightly cover the bowl with clingfilm and set aside for 10 minutes.

10. After 10 minutes, fluff the couscous with a fork. Stir in the remaining olive oil, lemon juice, and some salt and pepper.

11. Transfer to a serving dish and top with the strawberries, feta, rocket, and herbs. Cover and chill until ready to serve.

12. After the dough has risen, turn it out and pat down into a 2.5 cm | 1" thick disc. Divide into eight and shape into round balls.

13. Arrange on a tray and cover with an oiled piece of clingfilm. Let rise in a warm place for a further 30 minutes.

14. After rising, preheat a barbecue to a moderately hot temperature; if using coals, wait until they turn white hot.

15. Roll out the dough into rounds on a lightly floured surface, about 1/2 cm | 1/4" thick. Let rest for 5 minutes.

16. When the barbecue is ready, brush the grates with some olive oil. Working in two batches, arrange half the dough on the grates, spaced apart. Cook until puffed and lightly charred underneath, about 2-3 minutes, before flipping and cooking for a further 1-2 minutes.

17. Remove from the barbecue and keep warm under aluminium foil. Repeat for the remaining pittas.

18. For the dressing: Whizz together everything for the dressing in a blender. Season to taste with salt and pepper.

19. When ready to serve, garnish the pitta with thyme and serve alongside the potato salad, couscous, and dressing.