Herby sweet potato, chickpea and feta salad

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It’s all too easy to fall back on unhealthy food during these strange lockdown times, to neglect our balanced diets and reach for junk food instead. This herby sweet potato, chickpea and feta salad is quick and can be made using some ingredients which you masy have in the cupboard and fridge. Use the recipe as a guide and feel free to add anything else that may take your fancy or use up anything that would otherwise go to waste. The salad keeps well in the fridge for 2-3 days if covered. It is a meal in itself but could be used to serve with simple grilled meats if you like.

 

Ingredients- serves 4- 6
2 sweet potatoes or 1 small squash- peeled and cut into bite sized pieces
1 tbsp olive oil
1 tin of lentils in water- drained
1 tin of chickpeas- drained and rinsed
100g feta
Half a cucumber- deseeded and sliced
Pinch of dried oregano
Aleppo chilli- to taste (optional)
1 tbsp each of fresh chopped parsley, dill and mint

Dressing:
60ml Greek yogurt
1 tbsp tahini
Lemon juice to taste
Salt and pepper

1. Start by preheating the oven to 200c/ 180 fan/ gas mark 6. Place the cubed potato or squash on a baking tray, season well and add the oregano and chilli (if using). Cook for 10 minutes until starting to soften and then add the chickpeas. Continue to cook until the potato or squash is tender to a fork then toss the lentils through as well. Put to one side.
2. Make the dressing by combining all the ingredients. Remember to check the seasoning and lemon juice as you go.
3. When the potato, chickpea mixture has cooled add the rest of the ingredients and toss. If serving immediately finish with the yogurt dressing otherwise portion up and chill in the fridge along with the dressing in a separate container until you need it. Add some extra chopped herbs to serve.

Herby sweet potato, chickpea and feta salad- light, refreshing and simple!

Ultimate summertime salad

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The weather is starting to hot up and thoughts start turning to lighter meals to enjoy al fresco (well, hopefully if this lasts!). If a Greek salad and Italian panzanella had a lovechild then this salad would be the result. It packs a punch and combines savoury, crunchy and satisfying ingredients to create a healthy but filling salad. To be honest this is a great meal to use up whatever salad vegetables may be lurking in the fridge as you can’t really go wrong. This salad is ideal to take on a picnic as you can make the main elements and then assemble it at the last minute to avoid soggy bread disasters or make a big bowl of it to serve at a BBQ to eat with grilled meats or fish.

Ingredients- serves 3-4
150g sourdough bread- cut into bite sized cubed
1 red onion- finely sliced
350g assorted vine tomatoes
Half a cucumber- deseeded and sliced
200g feta
1 tbsp oregano
100g pitted mixed olives
2 tbsp.red wine vinegar
4 tbsp olive oil
Salt and pepper
Freshly chopped parsley

1. Preheat the oven to 150c/ 130 fan. Place the chunks of bread on a baking tray so they are arranged in a single layer. Drizzle with a little olive oil and bake until slightly golden and crisp around the edges. Remove and set aside.

2. Meanwhile, prepare the tomatoes. Cut them into a combination of halves and quarters and place in a bowl. Add the sliced onion along with 2 tbsp of red wine vinegar and 3 tbsp olive oil. Season well and  set aside to infuse.

3. In another bowl, combine the cucumber, feta, olives and oregano along with a good crack of black pepper and another tablespoon of oil.

4. Choose a suitable bowl in which to serve the salad and add half of the bread into it before adding the tomato mixture, cucumber mixture and tossing well. Add the remaining bread. Serve with an additional sprinkling of parsley and allow to stand for a few minutes before serving so the brad can soak up the juices from the tomatoes.

Ultimate summertime salad- I promise you you’ll be making this time and time again!