Greek salad nachos

Greek salad nachos recipe

0 ratings

Torn between a Greek salad and cheesy Mexican nachos? Put the two together! For this Greek salad nachos recipe, all the classic flavours of a Greek salad – tomatoes, crumbled feta, cucumber and olives – are layered on top of golden baked pitta breads and drizzled with a creamy avocado sauce for a fresh summer lunch idea. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 459 calories / serving

Ingredients

  • 4 wholemeal pittas, cut into triangles
  • 3 tbsp extra-virgin olive oil
  • 125g pitted Kalamata olives, roughly chopped
  • ½ large cucumber, chopped
  • 4 medium tomatoes, chopped
  • 1 red onion, finely sliced
  • 20g fresh mint, torn
  • 50g reduced-fat feta, crumbled

For the feta and avocado sauce

  • 50g reduced-fat feta
  • 1 avocado, halved, stoned and peeled
  • 3 tbsp snipped chives
  • ½ lemon, juiced

Each serving contains

  • Energy

    1915kj
    459kcal
    23%
  • Fat

    28g 41%
  • Saturates

    6g 30%
  • Sugars

    6g 7%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 34.9g Protein 13.6g Fibre 7.1g

Method

  1. Preheat the oven to gas 6, 200˚C, fan 180˚C. Spread the pitta triangles out on 2 large baking trays, drizzle with 2 tbsp of the oil and season with salt. Bake for 8-10 mins or until golden and crispy.

  2. Meanwhile, put the olives, cucumber, tomato, onion, mint and feta in a bowl. Add the remaining olive oil, season and gently toss to combine.

  3. To make the feta and avocado sauce, put all the ingredients and 125ml water in a blender or food processor and blend until smooth.

  4. To serve, spread the pitta chips on a large plate. Top with the Greek salad mix and drizzle over the avocado sauce.

See more Greek recipes

You may also like

Be the first to comment

blog comments powered by Disqus