Greek-style olivetta tomatoes, fennel and feta cheese
By definition, Greek cuisine is healthy and tasty. Olives, chickpeas, feta cheese, aromatic herbs, so many benefits such as unsaturated fatty acids, good proteins, digestible sheep's milk, and a wealth of antioxidants.
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Ingredients
Portions:
4
100 g
chickpeas, cooked
50 g
orzo pasta
80 g
feta cheese, crumbled
50 g
fennel, thinly sliced
100 g
cherry tomatoes, halved
30 g
red onion, thinly sliced
50 g
green olives, pitted and sliced
salt, to taste
ground white pepper, to taste
2 tbsp
olive oil
1 tbsp
fresh chives, chopped
1 tbsp
fresh mint, chopped
thyme, for garnish
1 piece
organic yellow lemon, juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse and drain 100 g of chickpeas and set aside.
- Cook 50 g of orzo in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, chickpeas, 80 g of crumbled feta cheese, 50 g of thinly sliced fennel, 100 g of halved cherry tomatoes, 30 g of thinly sliced red onion, and 50 g of sliced green olives.
- Drizzle with 2 tbsp of olive oil and the juice of 1 organic yellow lemon. Season with salt and ground white pepper to taste.
- Add 1 tbsp of chopped fresh chives and 1 tbsp of chopped fresh mint. Toss gently to combine.
- Transfer the salad to a serving dish and garnish with thyme. Serve immediately or chill before serving.