Here we took inspiration from nachos and translated them to Greek flavors. This is a veggie version, perfect as a fun snack while watching tv or to accompany a glass of wine.
7-8 Flatbreads, cut into eights
5-6 tbsp Opus oléa extra virgin olive oil for crisping and drizzling
1 tbsp Greek oregano, dried
1 tbsp Sesame seeds, untoasted
200 gr Feta cheese
3 tbsp Greek yoghurt
Cherry tomatoes, quartered
1/2 Cucumber, washed, deseeded and diced
5-6 Spring onions, sliced
1/2 bell pepper, cored and diced
3-4 Radishes, diced
Kalamata Olives, pitted
1-2 tbls capers brined, drained (optional)
1 can black eyed beans
Fresh dill, chopped
Fresh flat leaf parsley, chopped
Lemon, salt flakes and freshly ground black pepper to taste
Cut the flatbreads into eights, which will make triangles about the size of nacho chips. Scatter on a baking tray lined with baking paper, drizzle with Opus oléa extra virgin olive oil, sprinkle with dried Greek oregano and sesame seeds and place in pre-heated oven for 5 minutes. Take out, turn over and place in the oven for a further 5 minutes or until crisp.
In a medium bowl toss the black eyed beans with 1 tbsp of Opus oléa extra virgin olive oil, 1 tbsp parsley, 2 tbsp dill, 2 spring onions,
In another medium bowl mash the feta together with the yoghurt until it forms a smooth paste. You can do this with a fork or using a mixer.
Toss the the diced cucumber, bell pepper, tomatoes, radishes, olives and spring onions together.
Layer first the crisped flatbread triangles onto your serving dish, then layer the black eyed peas mixture on top, followed by the tossed diced salad vegetables. Now place dollops of your creamed feta on the top of everything else, drizzle with some more Opus oléa, sprinkle with capers (if using), oregano and sesame seeds and chopped dill and flat leaf parsley. If you would like, you can add a squeeze of fresh lemon juice all over.