Sweetcorn soup with crab meat , Maize roti & Greek salad

425 g canned creamed sweetcorn, drained
115 g fresh / frozen crab meat
600 ml water
1/2 teaspoon salt
A pinch of pepper
2 teaspoon cornflour dissolved in 1 tablespoon water
1 beaten egg

In a large saucepan , bring the water to the boil with the crab meat ( if using frozen crab meat , blanch the flesh in boiling water for 30 seconds. Remove with a slotted spoon and keep aside ) and sweetcorn and simmer for 2 minutes. Season with salt and pepper. Stir in cornflour, continue stirring until the soup has thickened. Rapidly stir in the beaten egg and serve.

2 cups ( 280 g ) fresh corn kernels
1 1/2 cup ( 225 g ) plain flour
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon chopped fresh coriander leaves
1 tablespoon vegetables oil

Blend or process corn , cumin seeds and salt until pureed . Transfer mixture to large bowl, stir in coriander. Stir in sifted flour , gradually, until mixture forms a soft dough. Drizzle oil onto dough , mix until no longer sticky. Knead dough on floured surface for about 5 minutes or until smooth; cover with cloth, stand 30 minutes. Divide dough into 12 portions, roll each piece , on a floured surface , into 16 cm round roti. Layer roti, separated by plastic wrap. into a stack ; cover with a cloth, stand for 15 minutes. Heat griddle / heavy bases frying pan until very hot; cook roti , one at a time, until just golden brown on both sides. Keep roti warm.

225 g feta cheese, cubed
4 tomatoes , cut into wedges
1 onion, sliced
1/2 cucumber, sliced
2 tablespoon fresh coriander leaves
225 g kalamata olives, stoned ( optional )
Parsley to garnish

1 tablespoon extra virgin olive oil
2 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1 tablespoon chopped fresh coriander leaves
Salt and pepper to taste

To make dressing , put all the ingredients for the dressing into a large bowl and mix well together. Add the tomatoes , onion , cucumber , olives , cheese and coriander. Toss all the ingredients together , then divide between individual serving bowls. Garnish with parsley .