As promised, I’m sharing my Greek Salad recipe today. This has become a firm favourite in our house about two years ago – it takes about 15 minutes to whip up and is so straight-froward that my children have been making it themselves for at least a year.
This salad is lovely on its own, but if you have it with crusty bread or pasta if you so desire. The attached picture is an old one, and the cheese used is Halloumi, which we love both for the flavour and the texture. My variation on the Greek theme is the addition of fried whole cumin seeds. With the Super Six in Aldi this week including most of the ingredients in this salad, it’s a no-brainer to make it a few times over the next fortnight. The other ingredients needed for the dish are available in Aldi, too – the Mozzarella is 59c, the olives will set you back 49c per jar, and the chickpeas will cost you 69c.
400g Tin of Chickpeas
90g of Black Olives (drained weight)
250g of Halloumi, sliced (or one 250g ball of Mozzarella)
250g of Cherry Tomatoes
2 Spring onions
Juice of half a lemon
2 Tablespoons of olive oil
2 Teaspoons of Cumin Seeds
Salt and Pepper to season
Trim the spring onions.
If you’re using Halloumi, slice and then pan fry it on both sides, until it is slightly coloured. Remove from the heat and leave to one side.
Gently fry the cumin seeds for about two minutes until they begin to release their fragrance, but before they start to burn.
Tip the chickpeas from their tin into a sieve or colander, drain and rinse them.
Mix the lemon juice with the olive oil.
Halve the olives.
Halve the tomatoes.
Quarter the slices of cucumber.
If you’re using Mozzarella or Feta, roughly tear or chop it into bite-sized pieces.
Put the chickpeas, olives, cucumber, tomatoes, and cheese in a bowl.
Snip in the spring onions (both the green and white parts).
Add the cumin seeds.
Drizzle the lemon juice and olive oil mixture over the salad. Toss. Season. Serve.