Greek salad with crispy feta

This recipe is courtesy of BBC GoodFood.

Ingredients

• 1½ tsp olive oil
• 1½ tsp red wine vinegar
• ½ tsp dried oregano, plus extra to serve
• 1 garlic clove, crushed
• 1 red onion, finely sliced
• 1 wholemeal pitta bread
• ½ cucumber, roughly chopped
• 1 small green pepper, deseeded and roughly chopped
• 300g/10½oz tomatoes, roughly chopped
• 50g/1¾oz pomegranate seeds
• salt

For the crispy feta

1. 1 tsp olive oil
2. 200g/7oz reduced-fat feta drained and patted dry on kitchen paper

Method

1. Whisk the oil, vinegar, oregano, garlic, and a small amount of salt together in a bowl, make sure the bowl is rather large for all this. Add the onion after whisking a bit, give everything a good mix, then set aside for 10 minutes. This allows the onion to soften!

2. Meanwhile, toast the pitta bread, then split it in half, recommended lengthways, and toast again until both sides are crisp. Leave to cool.

3. Once cool split into bite-sized pieces.

4. To make the crispy feta, heat the oil in a frying pan over medium heat. Break the block of feta in half, lay the pieces in the pan, and cook without moving for 5 minutes. Leave to cool slightly then carefully remove from the pan using a palette knife.

5. Add the pitta bread pieces, cucumber, pepper, tomatoes, and pomegranate seeds to the bowl of red onions and toss them together. Divide the salad between two bowls and top with the feta and a pinch of oregano.

Banner and Image Credit: BBC