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Greek salad with roasted feta
Spiral Expert
| Preparation : 15 min | Resting : - |
| Cooking : 20 min | Equipment : Spiral Expert, Fusilli cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 PEOPLE
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| 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 |
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| freshly ground black pepper |
| 1 | Preheat the oven to 200°C. |
| 2 | Place the feta in a foil-lined, small ovenproof dish and drizzle with 1 tbsp of the olive oil. Bake for about 20 minutes. |
| 3 | Spiralize the cucumber using the FUSILLI cone. Cut into shorter lengths and set aside in a colander. |
| 4 | Put the remaining olive oil, vinegar, oregano into a bowl and whisk to combine; stir in the onion and season. |
| 5 | Add the cucumber fusilli, tomato halves, olives and grilled feta. |
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