Tuesday 19 July 2016

Spiralized Greek Salad

Greek Salad is summer in a bowl...

Spiralizing the cucumber makes it fun and delicious and so FRESH.

(Serves 2 as a main, 3-4 as a side)

1 & 1/2 medium cucumbers
6 cherry tomatoes, sliced
20 kalamata olives
A few very thin slices of red onion
50g feta, diced
1/2 tsp oregano
A few sprigs mint, leaves chopped
Salt & pepper
Drizzling of extra virgin olive oil
1 lemon, cut into wedges to serve
Optional; roasted chicken breasts and ricotta, to serve

Cut the ends off the cucumbers and cut in half width ways. Spiralize with the ribbon blade into thin flat noodles. Lay the noodles out and firmly dab with kitchen towel to soak up some of the excess moisture.

Add the noodles to serving dishes (or one big platter), toss in the tomato slices, olives, feta, oregano and seasoning. Toss everything together them scatter over the onion slices and mint. Drizzle with olive oil and serve with the lemon wedges to squeeze over.

To make it a more substantial meal, serve with roasted or grilled chicken breasts and a some dollops of ricotta.  

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