This roast vegetable salad is a hybrid of Greek salad and Fattoush salad, which is a Middle Eastern bread salad, traditionally made with pita. This warm version uses cooked red onion, courgette and tomatoes which are gently tumbled together with crisped tortillas shards, fresh dill and a slab of oregano baked feta. Release your inner Greek!
Prep Time
20 min
Cuisine
Greek
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tomato
tomato
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
Allergens highlighted by † (gluten, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the tortillas to a baking tray
Drizzle them with olive oil and season them with a generous pinch of salt and pepper
Put the tray in the oven for 10-15 min or until they're golden and crispy - these are your crispy tortillas
2
Meanwhile, peel and cut the red onion[s]into wedges, then separate the red onion wedges into 'petals'
Top, tail and slice the courgette[s]
Cut the tomatoes into wedges
3
Meanwhile, add the tomato wedges to a separate baking tray with the feta
Sprinkle the tomato wedges and feta with the dried oregano and drizzle them both with olive oil
Put the tray in the oven for 8-10 min or until the tomato wedges and the feta are hot to touch
4
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat
Once hot, add the red onion petals with a pinch of salt and a small splash of water, cover with a lid and cook for 3-4 min or until they're beginning to soften
5
Once done, add the sliced courgette to the red onion and cook for 3 min, stirring occasionally or until lightly browned and cooked but retaining a slight bite
6
Meanwhile, chop the blackolives and capers together roughly and add them to a large mixing bowl
Add the red wine vinegar and 2 tbsp [4 tbsp]olive oil with a generous pinch of salt, pepper and sugar - this is your Greekdressing
Pick the dill leaves from their stalks and tear them apart
7
Break the crispytortilla shards up into rough uneven pieces
Remove the warmed feta and tomato wedges from the oven and leave the feta to cool for 3-4 min (this stops it falling apart)
Add the cooked courgette,onion, tortilla shards, tomato wedges and dill leaves to the Greekdressing and give everything a good mix - this is your warm Greek salad
8
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