The key to this dish lies in selecting the right ingredients—fresh, vibrant, and full of character. Whenever possible, I opt for high-quality olives and sun-dried tomatoes packed in olive oil; it makes a noticeable difference. Feta cheese should be crumbly and tangy, not rubbery or overly salty. And for the flatbread, you can use store-bought to save time or make your own if you’re feeling adventurous. Over the years, I’ve learned that these simple choices elevate the whole experience, reminding me of those afternoons spent learning from my mum and grandmother.

• 2 flatbreads (store-bought or homemade, about 8 inches each)
• 3 tablespoons olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup pitted Kalamata olives, halved
• 1 small red onion, thinly sliced
• 1 cup baby spinach or arugula
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Optional: a handful of pine nuts for garnish