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Greek salad with roasted feta

Spiral Expert


Preparation : 15 min Resting : -
Cooking : 20 min Equipment : Spiral Expert, Fusilli cone
Difficulty :
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Serves 4 PEOPLE :
200 g block feta cheese
3 tbsp olive oil
1 large seedless cucumber (450g), halved
2 tbsp red wine vinegar
1 tsp dried oregano
1 small red onion, chopped
200 g small cherry or grape tomatoes, halved
100 g pitted olives
sea salt
freshly ground black pepper
1Preheat the oven to 200°C.
2Place the feta in a foil-lined, small ovenproof dish and drizzle with 1 tbsp of the olive oil. Bake for about 20 minutes.
3Spiralize the cucumber using the FUSILLI cone. Cut into shorter lengths and set aside in a colander.
4Put the remaining olive oil, vinegar, oregano into a bowl and whisk to combine; stir in the onion and season.
5Add the cucumber fusilli, tomato halves, olives and grilled feta.

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