This meal is based on the flavours of Middle Eastern Manti and is great to prepare in individual dishes 

Makes 1. 
Prep 5 mins. Cook 16 mins.

Ingredients

• 75g spinach, stems removed, washed and chopped
• 1 cup cooked pasta such as Fusilli or penne
• 100mls De Winkel plain yoghurt
• 100g Salmon, skin removed
• Smoked paprika and salt
• 50g Mainland Creamy Feta, crumbled
• Half a teaspoon sumac or paprika
• Fresh dill or mint, finely sliced
   

Instructions 

1. Heat the oven to 200°C.
2. Place the spinach in a steamer over boiling water and
   cook for a couple of minutes until wilted. Squeeze out excess
   moisture.
3. Cut the salmon into bite sized pieces, sprinkle with some
   smoked paprika and salt and mix with the yoghurt and pasta.
   Put in a shallow ovenproof dish with the spinach.  Top with
   the feta.
4. Bake for 15 minutes until the salmon is just cooked through.
5. Sprinkle over the sumac and the fresh dill or mint before
   serving.