Cookbook challenge: Greek Week- part 1

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

Method

1. 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)
2. 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.
3. Arrange grilled bread on serving plates. Top with salad. Serve immediately.

Source

Super Food Ideas – December 2003, Page 61

This was a super simple recipe to whip up – I even got to use my slicer to have some perfect rounds of cucumber! The taste was really fresh and a good combination of sweet and tart. I would perhaps up the chickpea quantity if I was making it again because I just love chickpeas! This goes particularly well with heavier meats (like lamb skewers) and wasnt too filling.