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Baked feta with Greek salad and pitta chips recipe

Baked feta with Greek salad and pitta chips recipe

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Enjoy the taste of the Mediterranean with this fresh and vibrant Greek salad. Crisp cucumber, sweet tomatoes and green pepper, topped with creamy baked feta and served alongside toasted paprika pitta chips. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 521 calories / serving
  • Vegetarian

Ingredients

  • 200g pack feta
  • 1 tbsp fresh thyme leaves
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, thinly sliced
  • 1 tbsp olive oil

For the pitta chips

  • 3 white pittas, torn into pieces
  • ¾ tbsp olive oil
  • ½ tsp smoked paprika

For the salad

  • ½ cucumber, halved lengthways, deseeded and roughly chopped
  • 1 green pepper, deseeded and sliced
  • ½ x 325g pack baby plum tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ x 290g jar pitted Kalamata olives, drained
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp dried oregano
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2165kj
    521kcal     26%

  • Fat

    35g 49%

  • Saturates

    10g 51%

  • Sugars

    6g 7%

  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 38.2g Protein 15g Fibre 5.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 mins, until crisp and golden.
  2. Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 mins.
  3. Toss the salad ingredients in a bowl, then top with the feta and serve with the pitta chips.

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