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Greek chickpea salad with melting feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
For the salad
- 1 tsp red wine vinegar
- 2 tsp rapeseed oil
- good pinch of dried oregano or 1 tsp fresh, chopped
- 175g canned chickpeas, drained
- 1 small red onion, finely chopped
- 10cm/4in piece of cucumber, cut into chunks
- 6 pitted Kalamata olives, halved and rinsed to remove excess salt
- 3 tomatoes, cut into wedges
- small handful mint leaves
For the cheese
- 2 tsp plain flour
- ½ tsp ground cumin
- 100g reduced-fat feta (sometimes called salad cheese), cubed
- 1-2 tsp rapeseed oil
Method
- STEP 1
Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.
- STEP 2
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.
