This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta
Ingredients
1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas, drained
1 small red onion, finely chopped
10cm/4in piece of cucumber, cut into chunks
6 pitted Kalamata olives, halved and rinsed to remove excess salt
3 tomatoes, cut into wedges
small handful mint leaves
For the cheese
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil
Method
Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.
Source: Good Food