Horiatiki Salad with Baked Feta and Chickpeas
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Ingredients
- 200 g feta cheese
- 400 g tinned chickpeas, drained
- 300 g cherry tomatoes
- 1 cucumber
- 0.5 red onion
- 60 g kalamata olives
- 4 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 444 kcal
- Protein
- 15.8 g
- Carbohydrate
- 24.5 g
- of which sugars
- 7 g
- Fat
- 30.4 g
- of which saturates
- 10.2 g
- Fibre
- 8.3 g
- Salt
- 2.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Put the feta in a small baking dish, scatter with half the cherry tomatoes, halved, and the dried oregano, and drizzle with 1 tablespoon of the olive oil.
- 2
Bake for 15 minutes until the feta is soft and the tomatoes have started to burst.
- 3
Meanwhile, roughly chop the cucumber and the remaining cherry tomatoes and thinly slice the red onion.
- 4
Toss the cucumber, tomatoes, red onion, chickpeas and olives together in a large bowl with the remaining olive oil. Season well.
- 5
Spoon the baked feta and tomatoes over the salad to serve.
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