2 Little Gem lettuces, shredded, to serve
1 tbsp ground coriander
small bunch fresh coriander, leaves roughly chopped
2 garlic cloves, crushed
1 lemon, finely grated zest and juice
small bunch fresh flatleaf parsley, leaves roughly chopped
225g/8oz red cabbage, finely shredded
½ red onion, finely sliced
2 large banana shallots, finely chopped
2 x 400g tins chickpeas, drained and rinsed
4 tbsp plain flour
salt and freshly ground black pepper
25g/1oz caster sugar
2 tsp ground cumin
2–3 tbsp olive oil
salt
4 tbsp white wine vinegar
1 free-range egg, beaten
250g/9oz feta
6 tbsp Greek-style yoghurt