Greek salad plate
Ingredients
100g Baby spinach leaves
160g Greek feta, cut into small cubes
1 Small red onion , thinly sliced
1 Red or yellow capsicum , cut into strips
2 Lebanese Cucumbers, roughly chopped
3 Vine ripe tomatoes, cut into wedges
80g Pitted kalamata olives
12 Ready made sesame falafels
4 Eggs, soft boiled, peeled, halved
- Greeks Salad Dressing & Pan fried Greek Pita to serve
- Fresh oregano, to serve optional
Directions
- Stir the Obela beetroot Hommus to combine topping. Spoon the mixture onto 4 dinner plates. Smear over each plate to cover the base. Spoon ¼ cup Obela Hommus onto each plate.
- Add ¼ of the spinach leaves, feta, onion, capsicum, cucumber, tomato and olives to each plate.
- Warm the falafel following the packet directions and add to each plate. Top with eggs. Spoon over the dressing. Garnish with fresh oregano if using. Serve with pitta.