Layered Greek Salad with Croutons
Preparation Time: 10 minutes
Number of Servings: 2
Energy
93kcal
Fat
5.1g
of which Saturates
2.3g
Carbohydrate
5.6g
of which Sugars
2.7g
Fibre
2.1g
Protein
4.9g
Salt
0.45g
- Per 100g
- Per serving
Ingredients
Handful pitted black olives, roughly chopped (30g)
½ cucumber, seeds scraped out and roughly chopped
200g cherry tomatoes, cut into quarters
½ small red onion, finely sliced
50g feta, cut into chunks
1 tsp dried oregano
2 tbsp. extra virgin olive oil
Juice ½ lemon
4 tbsp. Greek yogurt
2 Ryvita Multigrain Rye Crispbread, broken into large pieces
Method
- 1. Blitz all the hummus ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
- 2. In a bowl combine the olives, cucumber, tomatoes, red onion, feta, oregano, olive oil, lemon juice and some seasoning, mix well.
- 3. To serve spoon 2 tbsp. hummus onto each plate, followed by the salad, then some yogurt and the rye crispbread pieces. Save the rest of the hummus for a snack with crudité.