Sweet Greek salad with spiced feta

Fresh, healthy and delicious, Deena's sweet Greek salad recipe is a fantastic twist on an old classic, with the addition of sweet potato, toasted fennel seeds and cumin adding warmth and vibrancy to a traditional Greek salad recipe.

First published in 2015
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My family and I all got involved in making this delicious salad, with my boy eagerly describing how the vegetables for it arrived in a massive box from a chap called Gary!

He washed the glossy ripe tomatoes and after a few impatient nibbles of the cucumber, he did a good job with that too. I have to admit, my husband did a darn good job with executing much of this salad including marinating the feta in the toasted spices. It’s a rarity, so I am cherishing this memory.

Ingredients

Metric

Imperial

Spiced feta

Greek salad

  • 1/2 aubergine, cut into 1 inch cubes
  • 1 sweet potato, cut into 1 inch cubes
  • 100g of black olives, halved
  • 1 medium red onion, thinly sliced
  • 5 tomatoes, cut into large chunks
  • 1/2 cucumber, cut into bite sized chunks
  • 2 tsp dried oregano
  • 1/2 lemon, juice only
  • 4 tbsp of extra virgin olive oil, plus extra for roasting
  • salt

Equipment

  • Microwave

Method

1
Toast the fennel and cumin seeds for a minute or so on a dry pan until the aromas are released. Combine the seeds with the feta and 2 tablespoons of the olive oil in a bowl, making sure the feta is coated in the spiced oil. Place in the fridge for a couple of hours to marinate
2
Remove the excess water from the aubergine by salting the cubes lightly and resting them on kitchen paper to drain, then place in a bowl and cook in the microwave for 3 minutes
3
Preheat the oven to 200°C/gas mark 6
4
Place the sweet potatoes and aubergine on a baking tray and drizzle with a little of the olive oil. Roast in the oven for 35 minutes then allow to cool whilst you prepare the salad
5
Combine the olives, red onion, tomatoes, cucumber, oregano, lemon juice and extra virgin olive oil in a bowl, then mix in the marinated feta. Add the sweet potato and aubergine and toss it all together before serving with dips and bread
First published in 2015
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Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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