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Copyright Beth Sachs 2017. Powered by Blogger.

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Greek'ish' Summer Salad


Greekish Summer Salad
I suffered with heartburn REALLY badly during my third pregnancy (and yes she did have a lot of hair) so it was quite timely that Rennie® asked me to develop a healthy recipe for their #SummerTreats challenge.

The criteria was that it had to be colourful, healthy and evocative of summer so I decided to adapt a classic Greek Salad and make it a bit more filling.

The addition of chickpeas and canellini beans to the usual ingredients of feta, tomatoes, olives and red onion made it a lot more robust and kept my tummy happily full from lunchtime through to dinner. The dressing was a lovely combination of oregano, lemon zest and olive oil and gave the salad a real zing.

Eat for lunch and mop up the juices with some crusty bread. Heaven.

GREEK'ISH' SUMMER SALAD

| Serves: 2 | Prep Time: 10 Minutes | Cook Time: -  | Total Time: -  |


Ingredients:

  • 6 Tomatoes, chopped into large chunks
  • 100g Pitted Black Olives
  • Half a Cucumber, cut in half, deseeded and sliced
  • Small Red Onion, sliced
  • 200g Feta, Crumbled
  • 100g Chickpeas (from a can)
  • 100g Canellini Beans (from a can)
  • 1TSP Dried Oregano
  • Zest of half a Lemon
  • 4 TBSP Extra Virgin Olive Oil

Instructions:

  • Step 1: Place the tomatoes, olives, cucumber, red onion, chickpeas and canellini beans in a large bowl.
  • Step 2: Mix together the oregano, lemon zest and Extra Virgin Olive Oil and pour over the salad.

| Author: Beth Sachs | Date: 3rd August 2015 |

Disclosure: This post has been supported by Rennie® in the form of a supermarket voucher. All thoughts are my own.

Beth Sachs
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