Name: Greek salad
Prep time: 30 min
Yield: Serves 2
Cuisine: Greek
Ingredients: ½ small red onion, thinly sliced; 2 large ripe tomatoes, roughly chopped; ½ cucumber, deseeded and roughly chopped; 100g/3½oz reduced fat feta cheese, drained and cut into cubes; 50g/1¾oz black olives, pitted and drained (in brine not oil and preferably Kalamata olives); small handful fresh mint leaves; ½ tsp dried oregano; 2 tsp extra virgin olive oil; 2 tsp fresh lemon juice; sea salt and freshly ground black pepper; 2 wholemeal pitta breads, warmed

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 2
Dietary: Egg-free Healthy Nut-free Vegetarian

This chunky Greek salad recipe is quick to make and packed with protein. The wholemeal pitta makes a high-fibre accompaniment.

With a GI of 45, this meal is high protein, low GI.

By Justine Pattison

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Ingredients

½ small red onion, thinly sliced
2 large ripe tomatoes, roughly chopped
½ cucumber, deseeded and roughly chopped
100g/3½oz reduced fat feta cheese, drained and cut into cubes
50g/1¾oz black olives, pitted and drained (in brine not oil and preferably Kalamata olives)
small handful fresh mint leaves
½ tsp dried oregano
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
sea salt and freshly ground black pepper
2 wholemeal pitta breads, warmed

Method

Put the onion, tomatoes and cucumber in a bowl and season to taste.
Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil and lemon juice and serve with warmed pitta bread.

Greek salad

Ingredients

Method

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