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Super Greek Salad
Prep time:10 mins- Cook time:15 mins
Servings:1
Level up your Greek Salad with this supercharged version, developed by Matt Williamson in collaboration with The Fast 800.
Perfect for lunch or dinner, with a couple of delicious extras like avocado and pita bread for an extra boost of health fats and fibre, this Greek Salad really is super!
For more recipes to support your health journey, along with structured meal plans for those looking to lose weight and keep it off long term, why not explore The Fast 800 Programme? Start today with a 7-day free trial.
Ingredients
- 1/2 wholemeal pita bread, torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- 1/4 tsp dried oregano
- sea salt
- black pepper
- 25 g mixed salad leaves
- 1/4 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, thinly sliced
- 10 g black pitted olives
- 1/2 avocado, peeled, stoned, and diced
- 50 g feta cheese, crumbled
- 10 g pumpkin seeds
- 1/2 tsp ground sumac (optional)
Instructions
- Preheat the oven to fan 160°C/180°C/350°F/Gas mark 4.
- Toss the bread with half the olive oil, a pinch of the dried oregano, salt, and pepper in a bowl until they are coated evenly.
- Place the seasoned bread pieces on a baking sheet and bake in the preheated oven for about 10 minutes until they turn golden and crispy. Set aside to cool.
- In a large salad bowl, combine the mixed salad greens, cucumber, tomato, red onion, olives, avocado, and feta cheese.
- In a small dry skillet, toast the pumpkin seeds over medium heat until they become fragrant and lightly browned. Set aside to cool.
- Add the cooled wholemeal pitta croutons to the salad bowl.
- Drizzle the salad with the remaining olive oil and season with salt and pepper to taste. Toss gently to combine all the ingredients.
- Sprinkle the toasted seeds and sumac on top of the salad.
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