On Saturday I was lucky enough to be hosting a dinner party with some good friends of mine. I was originally going to serve them an Italian feast until one friend said they were bringing baklava and another was bringing a mezze platter. No worries – greek feast it was!
I scoured and scoured my cookbooks – but none of them really have any greek recipes! So I went to the Taste website, as I pretty much treat that like my giant online cookbook anyway.
The first recipe I chose was chickpea and feta salad – a fresh side dish to go with all my other treats!
Ingredients (serves 4)
- 4 lavash breads, each cut into 8 wedges (skipped)
- olive oil cooking spray
- 2 Lebanese cucumbers, diced
- 3 green onions, thinly sliced
- 250g cherry or grape tomatoes, halved
- 400g can chickpeas, drained, rinsed
- 1 cup flat-leaf parsley, roughly chopped
- 2 tablespoons mint, finely chopped
- 125g Greek feta, roughly chopped
- 2 tablespoons extra virgin olive oil
- Preheat a grill on medium-high heat. Lightly spray both sides of bread with oil. Place onto grill tray. Grill bread, turning once, until crisp. Set aside. (skipped)
- Place cucumbers, onions, tomatoes, chickpeas, parsley, mint and feta into a large bowl. Drizzle with oil. Season with salt and pepper. Gently toss to combine.
- Arrange grilled bread on serving plates. Top with salad. Serve immediately.
Super Food Ideas – December 2003, Page 61