This fresh summery Greek salad is a great way to eat broad beans and the artichokes make it extra delicious. If you can’t be bothered to skin the broad beans you can use defrosted peas instead. I serve it with other salads, flatbreads and a block of feta for that alfresco summery feel. It is best served at room temperature with an extra sprinkle of herbs. It’s also great with roast fish or meat.
What could be nicer…an open salad sandwich always does it for me and my girlfriends. We love that combo of crunchy bread and salad. It’s healthy clean food and perfect for lunch or as a starter. This version of Greek salad is taken from all the most interesting recipes I could find for Greek salad and I mixed them up. I also cut the vegetables very small so it’s easier to stick the bread in your mouth if you want to eat them without a knife and fork, like I do.
Hello all halloumi and cheese fans. This recipe from Rick Stein is crispy and crunchy with my favourite sweet and savoury combo. Ready in about 10 minutes. It is a great starter served with a Greek tomato salad.
225g block of halloumi
2-3 tablespoons of olive oil
1 beaten egg
3 tablespoons of semolina or maize flour if gluten free
2 tablespoons of clear honey
1 teaspoon black sesame seeds
1 teaspoon dried oregano
Fresh oregano finely chopped( optional)
Lots of freshly ground black pepper