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Greek antipasto

Name: Greek antipasto
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200g tub taramasalata; 1/2 cup marinated chilli peppers (see note); 1/2 cup marinated kalamata olives; 12 dolmades (see note); Grilled lavash or pita bread and lemon wedges, to serve; 3/4 cup fresh oregano leaves; 1 garlic clove, crushed; 2 tablespoons olive oil; 1 tablespoon lemon juice; 250g Greek feta, sliced; 125g cherry tomatoes, halved; 1 Lebanese cucumber, cut into chunks

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20m

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Choose your own mix of marinated ingredients and fresh vegetables.

200g tub taramasalata
1/2 cup marinated chilli peppers (see note)
1/2 cup marinated kalamata olives
12 dolmades (see note)
Grilled lavash or pita bread and lemon wedges, to serve

Feta, tomato & cucumber salad

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

Method

1.

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

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