This article was written for Annabel & Grace, which is now part of Rest Less.
I am currently on the look out for the easiest ever recipes and re-discovered this one for Greek Salad Flatbreads that I tried out last year. It’s not so much that I am lazy you understand, more that it is going to be so hot later this week that we have decided to turn our Aga off and our only alternative methods of cooking are a microwave and a two-ring camping stove.
4
servings300
kcalThis combo of ingredients is always a tasty treat and it’s also a cheat’s treat! For those of us who are not able to have a holiday this year, a mouthful will transport you to the warmth of Greece and the beauty of the blue Aegean sea…
Ingredients
4 flatbreads
200g tub hummus
1tsp dried oregano (or, if you’re like me and can’t stand this herb, use parsley)
4tbsp extra virgin olive oil
2tbsp red wine vinegar
1 cucumber
250g cherry tomatoes, halved
1 Romaine lettuce (or any leaves of your choice)
Red onion, finely sliced
100g pitted black olives
200g organic feta, cubed
Directions
- Mix the oregano (or parsley), olive oil and vinegar in a large bowl with some seasoning. Chop the cucumber (unpeeled) into cubes and add to the bowl with the remaining salad ingredients. Toss carefully as to not break up the feta too much. Spread each flatbread with a quarter of the hummus, top with the salad and serve.
Annabel & Grace website has a wonderful catalogue of tried and tasted recipes. If you’re looking for inspiration, have a look.