GREEK ANTIPASTO WITH FETA, TOMATO & CUCUMBER SALAD

I used hummus topped with dukkha and with a splash of garlic, chili and truffle oil instead of the taramasalata.

INGREDIENTS

200g tub taramasalata or hummus

1/2 cup marinated chilli peppers
1/2 cup marinated kalamata olives
12 dolmades
grilled lavash or pita bread to serve

Salad
3/4 cup fresh oregano leaves
1 garlic clove, crushed
2 Tbsp olive oil
1 Tbsp lemon juice
250g Greek feta, sliced
125g cherry tomatoes, halved
1 Lebanese cucumber, sliced

METHOD:
For the salad, place the oregano, garlic, oil, lemon juice and 2 Tbsp warm water in a blender and process until smooth. Season with salt and pepper.
Place the feta, tomato and cucumber in a bowl and drizzle with the dressing, then serve, arranged on a platter, with the remaining ingredients.

Put the marinated ingredients on a wooden platter or in bowls and serve with the bread.

Choose your own mix of marinated ingredients and fresh vegetables. Add some marinated artichokes, thinly sliced gherkins, sundried tomatoes or any other fresh or preserved vegetable available in your fridge or pantry.

Use a mixture of breads including wraps.

Serves 4-6

Comments

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