Makes
4
Servings
Prep Time
10
Mins
Total Time
5
Mins
Ingredients
100g
Baby spinach leaves
160g
Greek feta, cut into small cubes
1
Small red onion , thinly sliced
1
Red or yellow capsicum , cut into strips
2
Lebanese Cucumbers, roughly chopped
3
Vine ripe tomatoes, cut into wedges
80g
Pitted kalamata olives
12
Ready made sesame falafels
4
Eggs, soft boiled, peeled, halved
-
Greeks Salad Dressing & Pan fried Greek Pita to serve
-
Fresh oregano, to serve optional
Directions
- Stir the Obela beetroot Hommus to combine topping. Spoon the mixture onto 4 dinner plates. Smear over each plate to cover the base. Spoon ¼ cup Obela Hommus onto each plate.
- Add ¼ of the spinach leaves, feta, onion, capsicum, cucumber, tomato and olives to each plate.
- Warm the falafel following the packet directions and add to each plate. Top with eggs. Spoon over the dressing. Garnish with fresh oregano if using. Serve with pitta.
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