It’s summer time and you don’t know what to cook. You open the fridge for inspiration and you see yesterday’s limp peasant salad. Here’s the solution: pick out the bits of cucumber and discard, but keep everything else – the tomatoes, onions, capers, peppers, parsley, olives and the oil and vinegar dressing. These are the basis of our recipe. And if there’s feta in the salad, so much the better.

Empty the ingredients into a pan and heat until mushy. The sauce is ready.

Boil the spaghetti and, hey presto, the dish is ready.

If you haven’t any left-over salad, but the dish appeals to you … the ingredients are listed here!

Open a bottle of light white wine with a fresh bouquet and taste: Primeur Kachri, Moschofilero Boutari or a rosé Ayoreitiko Tsantali.