Layered Greek Salad with Croutons
A fresh and colourful salad with deliciously crunchy Ryvita rye crispbread croutons.
This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).
Preparation Time: 10 minutes
Printer Friendly Recipe
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energy
93kcal
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fat
5.1g
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of which saturates
2.3g
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carbohydrates
5.6g
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of which sugars
2.7g
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fibre
2.1g
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protein
4.9g
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salt
0.45g
Ingredients
Serves 2
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.