Sweet Greek Salad Recipe

Serves 6
45 minutes


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


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
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
Preheat the oven to 200°C/gas mark 6
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
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