Green Pockets

To make the yoghurt dough, combine the oil, vinegar and yoghurt in a bowl and mix well.

Sift in the flour and bicarb soda and mix with a wooden spoon until all the ingredients come together to form a dough.

Tip out onto a floured work surface and knead for 10 minutes or until very smooth.

Divide the dough into eight balls and place under a damp tea towel.

Combine the greens and herbs in a bowl.

In a separate bowl, combine the cheeses and salt.

Make the spiced onion (optional), by combining the ingredients in a small bowl and set aside.

Working with one ball of dough at a time, roll the dough into 15 cm circles.

To assemble, spread 2 tablespoons of the cheese mixture over half of each dough circle (or pita bread) and scatter 2-3 teaspoons of the spiced onion mixture (if using) on top.

Add ½ cup of the greens and herb mixture, then fold the dough over to make a semicircle.

If using homemade dough, pinch the edges to seal. If using pita, wet your hands and dampen the outside of each pocket and fold the pita in half.

Heat the olive oil in a frying pan over medium low heat.

Working in batches, pan-fry the pockets for 3 minutes each side, until golden brown. You can also brush each pocket with olive oil and grill them on the barbecue.

Serve with a squeeze of lemon and a salad if you can be bothered, but there's so many greens inside you hardly need to.