'Nearly Greek' warm Salad

A team favourite here at Purition HQ! Quite simply a taste of the Greek Isles on a plate.

Our ‘Nearly Greek’ Salad makes a superb side dish to any grilled meat or fish or as a meal in itself.

We love this recipe because it's such a simple way of adding excitement and freshness to our old classics; lamb burgers, koftas, steak, beef burgers or a whole roast chicken. I urge you to give this one a go, the family will love it.

Can be prepared in advance too (as a cold side dish), so perfect for family BBQ’s or if you need a crowd pleaser to take round to your family or friends!

INGREDIENTS

• 1 or 2 heads of broccoli
• ½ or 1 red onion, sliced
• 1 pack feta cheese
• ½ or a whole cucumber, peeled, halved, seeds removed and sliced
• Juice of half a lemon and 2 tbsps olive oil (to dress the salad)
• Ripped fresh mint and/ or coriander leaves to taste
• Pitted black olives, optional

INSTRUCTIONS

• Cut the broccoli into bite size florets and cook (uncovered) until just tender in boiling salted water (4-6 minutes). Leave to cool slightly (uncovered, putting the saucepan lid on at this point will make your broccoli loose it’s lovely vibrant green).
• Prepare the other salad ingredients; peel the cucumber, sliced long ways and scoop out the seeds with a teaspoon. Slice into half-moons. Slice the red onion finely.
• When ready to plate up, place all prepped ingredients into a salad bowl, dress with olive oil and lemon juice, crumble the whole (or just half) pack of Feta over the salad, sprinkle the fresh mint/coriander leaves (and optional black olives) over and serve.
• Leftovers are great for your salad bowl at lunchtime - if you’re lucky enough to have any...

If you don’t have any fresh herbs to hand, a sprinkle of dried oregano over the top works a treat. If you have some lovely ripe tomatoes that need using up, they work well in this dish too.

The dish is served as a side dish to our lamb koftas (which are delicious and can also be made into burgers for the BBQ).