Greek salad in traybake form - whatever next?! An array of summery vegetables get roasted in the oven and then topped with fluffy couscous. Served with crispy, fried cheese for a hit of saltiness, this easy recipe would be perfect for work week lunches or a light al fresco dinner in the warmer months!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
477
Ingredients
500g
cherry tomatoes on the vine
75g
pitted Kalamata olives
1
red onion, cut into thin wedges
2
peppers, deseeded and sliced
2
courgettes, sliced
3Tbsp.
extra virgin olive oil
Small bunch fresh oregano, leaves picked
150g
couscous
11/2Tbsp.
red wine vinegar
200g
pack Greek frying cheese (we used Odysea Greek Saganaki Kefalotyri Cheese), cut into triangles
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin mix tomatoes, olives, onion, peppers and courgettes with 2tbsp oil, half the oregano and seasoning. Spread out in a single layer and roast in the oven for about 30min until tender.
Step 2
Scatter couscous and pour 250ml boiling water (or vegetable stock) into tin; cover tightly with foil and cook for 10min more. Remove tin from oven and fluff up couscous with a fork. Stir in vinegar. Season to taste.
Step 3
Meanwhile, heat remaining oil in a frying pan over high heat. Add cheese and fry for 30sec on each side, until golden. Serve salad topped with cheese and sprinkled with remaining oregano.
Keep chilled in airtight Tupperware for up to 3 days and blast in the microwave to refresh and heat until piping hot all the way through.
If you can’t get hold of saganaki, use halloumi instead.
For a vegan option, replace the cheese with fried firm tofu for a protein hit.
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.
