My Big Fat Warm Greek Salad

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the tortillas to a baking tray 

Drizzle them with olive oil and season them with a generous pinch of salt and pepper

Put the tray in the oven for 10-15 min or until they're golden and crispy - these are your crispy tortillas

Meanwhile, peel and cut the red onion[s] into wedges, then separate the red onion wedges into 'petals'

Top, tail and slice the courgette[s]

Cut the tomatoes into wedges 

Meanwhile, add the tomato wedges to a separate baking tray with the feta

Sprinkle the tomato wedges and feta with the dried oregano and drizzle them both with olive oil

Put the tray in the oven for 8-10 min or until the tomato wedges and the feta are hot to touch

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat

Once hot, add the red onion petals with a pinch of salt and a small splash of water, cover with a lid and cook for 3-4 min or until they're beginning to soften

Once done, add the sliced courgette to the red onion and cook for 3 min, stirring occasionally or until lightly browned and cooked but retaining a slight bite

Meanwhile, chop the black olives and capers together roughly and add them to a large mixing bowl

Add the red wine vinegar and 2 tbsp [4 tbsp] olive oil with a generous pinch of salt, pepper and sugar - this is your Greek dressing 

Pick the dill leaves from their stalks and tear them apart 

Break the crispy tortilla shards up into rough uneven pieces 

Remove the warmed feta and tomato wedges from the oven and leave the feta to cool for 3-4 min (this stops it falling apart)

Add the cooked courgette, onion, tortilla shards, tomato wedges and dill leaves  to the Greek dressing and give everything a good mix - this is your warm Greek salad