Greek salad plate

 
4 Servings 5 Mins
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
  1. 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.
  2. Add ¼ of the spinach leaves, feta, onion, capsicum, cucumber, tomato and olives to each plate.
  3. 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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