Spice up your summer table with these Moorish-inspired salads, snacks and dips.

• Moro: The Cookbook, Casa Moro and Moro East are published in new paperback editions by Ebury Press, priced £17.50 each. Available now.

Serves four
500g young, tender spinach
200g feta cheese, crumbled
1dsp fresh oregano or marjoram leaves
75g pinenuts, very lightly toasted
For the crispbread:
25g butter
2 pitta breads
For the dressing:
½ garlic clove, crushed to a paste with salt
1tbsp red wine vinegar
2tsp sumac
4tbsp extra-virgin olive oil
Sea salt and black pepper

METHOD

To make the crispbread, preheat the oven to 180C/Gas 4. Melt the butter, and, as it’s melting, carefully split the pitta in half lengthways and brush the butter on both sides.

Place the pitta halves on a rack in the middle of the oven. Bake for 10-15 minutes or until golden brown. Remove and cool.

For the dressing, whisk all the ingredients together and taste for seasoning.

To assemble the salad, put the spinach, roughly broken crispbread, half the feta, the oregano or marjoram and pinenuts in a large mixing bowl.

Pour on most of the dressing and give everything a good toss.

Serve with the remaining feta and dressing on top.