HERE is a chilled filling that works well served in iceberg lettuce leaves.
Greek salad parcels: Combine 2 chopped tomatoes, 1 chopped cucumber, half a chopped, green capsicum, 2 tablespoons drained capers, 2 tablespoons olive oil, 1 1/2 tablespoons red wine vinegar, 1/3 cup kalamata olive halves, 1 chopped spring onion, 1/2 cup of cubed or crumbled feta cheese and salt and freshly ground pepper to taste. Toss until blended.
Chill until serving time. To serve, place some of the filling mixture on lettuce leaves (prepared in water, as in the san choi bow recipe at left), wrap up and eat out of hand. Makes two to three entree servings.
