Sweet Greek salad with spiced feta
by
- Side
- Easy
- Serves 6
- 45 minutes
PT45M
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.
Ingredients
Spiced feta
- 200g of feta , cut into bite sized chunks
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tbsp of extra virgin olive oil, preferably Greek
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
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Sweet Greek salad with spiced feta
