| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Food networ, Food4 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chick peas |
| 2 |
t |
Light tahini, sesame paste |
| 1 |
|
Lemon, juiced |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 4 |
T |
Extra virgin oil |
| 1 |
|
Handful flat parsley |
|
|
chopped |
| 1 |
|
Pinches cayenne pepper |
| 2 |
|
Plum tomatoes, vine |
|
|
ripened |
| 1/2 |
|
Cucumber, seeded |
| 10 |
|
Black olives |
| 1 |
|
Red onion |
| 100 |
g |
Feta cheese |
| 1 |
|
Handful mint leaves |
| 1/2 |
|
Lemon, juice of |
|
|
Splash of white wine vinegar |
|
|
Splash of extra virgin olive |
|
|
oil |
|
|
Salt and pepper |
INSTRUCTIONS
Hummus: Add all ingredients to blender, blend until smooth. Season to
taste. Greek Salad: Chop tomatoes and cucumber to 1 inch dice, into a
bowl. Finely slice red onion and add to bowl. Add black olives, mint
leaves and diced feta cheese. Then add juice of lemon, white wine
vinegar, olive oil, salt and pepper then toss salad until dressed
thoroughly. Griddle and mark 2 pieces of pitta bread on griddle pan.
Cut each piece into 3 and arrange on serving platter. Place Greek
salad in the middle of platter. Place a dollop of hummus on top of the
salad and garnish with sprig of flat parsley and a drizzle of olive
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