Enjoy some real Greek food with this recipe for cretan salad. A summer delight, you’ll be revelling in the citrusy flavours within this delicious salad. Enjoy with friends and family al fresco style, for a truly Greek experience.
Serves 2
Cooking time: 10 – 15mins
What You’ll Need:
- Beetroot (cooked) 400g
- Rocket, 80g
- Orange segments, 200g
- Feta, 240g
- Watercress, 120g
- Lemon Juice 60ml
- Olives 120g
- Oregano 4g
- Olive Oil 80ml
- Salt 4g
- Pepper 2g
- Cos lettuce 120g
What To Do:
- Take a medium mixing bowl and add your cos lettuce, French watercress, and rocket
- Dress with Olive oil, lemon juice, salt & pepper
- Cut the beetroot into 2cm chunks, and leave to the side
- Remove the membranes from the orange segments and also place in a bowl to one side
- Split the dressed leaves between four serving bowls
- Then add your chunks of beetroot followed by the orange segments, then by the crumbled feta on top
- To finish add the olives, then a sprinkle of dried oregano and serve.
Recipe from Tonia Buxton’s Summer Menu, The Real Greek Restaurants. For more information see www.therealgreek.com .
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