If you want to transport yourself back to your fabulous Greek holiday - filled with daily gyros and cafe freddo's, this recipe is a good start at taking you there.
This one uses shop-bought flatbreads and houmous so the only task left to do is make a quick Greek salad and pile it high onto the flatbreads with a good layer of houmous. All that's left to do is dig in. Enjoy!
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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
566
Ingredients
200g
tub houmous
4
flatbreads
1
lettuce, shredded
1
red onion, finely sliced
1tsp.
dried oregano
4Tbsp.
extra virgin olive oil
2Tbsp.
red wine vinegar
100g
pitted black olives
200g
pack feta, chopped
For the salad
1
cucumber
250g
cherry tomatoes, halved
Directions
Step 1
For the salad, chop cucumber (unpeeled) into 2cm pieces and put into a large bowl. Mix in remaining salad ingredients with some seasoning.
Step 2
Spread 1/4 of the houmous on to each flatbread and top with the salad. Serve.
GH TIPS:
Want to add some protein? Why not add in some grilled chicken breast or grilled pork for an authentic addition.
Don't throw away the brine from your pack of feta - it works as a miracle tenderiser when you marinate protein in it for a few hours.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
