Lamb, lemon & dill souvlaki
Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example
Greek salad
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4 as a side - easily doubled for main course
Skip to ingredients
- 4 large vine tomatoescut into irregular wedges
- 1 cucumberpeeled, deseeded, then roughly chopped
- ½ a red onionthinly sliced
- 16 Kalamata olives
- 1 tsp dried oregano
- 85g feta cheesecut into chunks (barrel matured feta is the best)
- 4 tbsp Greek extra virgin olive oil
Nutrition: per serving
- kcal211
- fat17g
- saturates5g
- carbs8g
- sugars7g
- fibre3g
- protein5g
- salt0.98g
Method
step 1
Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
step 2
Lightly season, then serve with crusty bread to mop up all of the juices.
