Time 20m Yield 2 servings. Number Of Ingredients 12 Steps:
Place the first 5 ingredients in a food processor; cover and process until smooth. Set aside., In a small bowl, combine the spinach, cucumber, cheese, artichokes, olives and oregano., Spread bean mixture into pita halves; add salad. Serve immediately.
Time 20m Yield 2 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Time 30m Yield 4 servings Number Of Ingredients 24 Steps:
Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta. For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess. Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it’s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried. To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired. In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size. Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes. Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment. With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they’re puffy and just starting to brown.
Time 2h10m Yield 8 Number Of Ingredients 11 Steps:
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Time 30m Yield 6 cups. Number Of Ingredients 11 Steps:
In a small bowl, beat the cream cheese, sour cream and vinaigrette until blended. Spread onto a large serving plate or two pie plates. Layer with olives, tomatoes, onion, peppers, cucumber and cheese. Serve with pita breads.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth. Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing. Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing. Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.
Yield Makes 4 servings Number Of Ingredients 17 Steps:
Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well. Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth. Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates. Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well. Spread some chickpea purée on each pita, then mound salad on top.
Time 2h35m Yield 4 Number Of Ingredients 18 Steps:
Cut chicken breasts in half lengthwise. Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal. Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed. Preheat a charcoal grill until coals are white and very hot. Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes. Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Time 10m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Toss together first six ingredients in a medium bowl. Cut the pita in half. Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy). Spread each pita half with 1.5 tablespoons of hummus. Then stuff each pita half with as much of the salad as you can fit. Enjoy! Eat any leftover salad. :-).
Number Of Ingredients 11 Steps:
Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots. To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.
