
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
20 min
Cuisine
Greek
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 770 kJ 184 kcal |
2729 kJ 652 kcal |
Fat of which saturates |
8.5 g 4.9 g |
30 g 17.4 g |
Carbohydrate of which sugars |
18.9 g 3.3 g |
67 g 11.6 g |
Fibre | 2.2 g | 7.8 g |
Protein | 7.5 g | 26.5 g |
Salt | 1.17 g | 4.15 g |
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.
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
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
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
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
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
Meanwhile, chop the black olives 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 Greek dressing
Pick the dill leaves from their stalks and tear them apart
Break the crispy tortilla 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 Greek dressing and give everything a good mix - this is your warm Greek salad
Serve the baked feta over the warm Greek salad
Garnish with the sumac
Enjoy!