Baked feta with Greek salad and pitta chips recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 521 calories / serving
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Enjoy the taste of the Mediterranean with this fresh and vibrant Greek salad. Crisp cucumber, sweet tomatoes and green pepper, topped with creamy baked feta and served alongside toasted paprika pitta chips.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 minutes, until crisp and golden.
  3. Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
  4. Toss the salad ingredients in a bowl, then top with the feta and serve with the pitta chips.

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  • Ingredients

  • 1 x 200g pack feta
  • 1 tbsp fresh thyme leaves
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, thinly sliced
  • 1 tbsp olive oil
  • For the pitta chips

  • 3 white pittas, torn into pieces
  • 3/4 tbsp olive oil
  • 1/2 tsp smoked paprika
  • For the salad

  • 1/2 cucumber, halved lengthways, deseeded and roughly chopped
  • 1 green pepper, deseeded and sliced
  • 1/2 x 325g pack baby plum tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 x 290g jar pitted Kalamata olives, drained
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
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  • Energy 2164kj 521kcal 26%
  • Fat 34.6g 49%
  • Saturates 10.1g 51%
  • Sugars 5.9g 7%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 38.2g Protein 15g Fibre 5.3g

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