| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Chick peas |
| 2 |
ts |
Light tahini; (sesame paste) |
| 1 |
|
Lemon; juiced |
| 2 |
|
Cloves garlic; finely chopped |
| 4 |
tb |
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
GREEK SALAD
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 oil.
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