Nutrition Facts
Kcal
459
459
Fat (g)
28
28
Protein (g)
13.6
13.6
Carbs (g)
34.9
34.9
- 3 tbsp olive oil
- 125g pitted olives, chopped
- 4 medium tomatoes, chopped
- 1 red onion, thinly sliced
- ½ cucumber, chopped
- 4 wholemeal pittas, cut into triangles
- 20g mint leaves, chopped
- 50g feta, crumbled
- 1 avocado, halved
- 50g feta
- 3 tbsp chives, finely chopped
- Juice of ½ lemon
STEP 1
Lay the pitta triangles on a large baking tray, evenly spaced. Drizzle 2tbsp the oil over the triangles, making sure all of them are covered (don’t worry, it doesn’t have to be equal). Sprinkle over some salt and pop in the oven (Gas 6, 200 C). Bake until they’re crispy, around 8 mins.
STEP 2
While the pitta triangles are baking, combine the cucumber, tomato, onion, olives, feta, and mint in a bowl. Pour over the remaining 1tbsp of olive oil and then mix to combine.
STEP 3
For the sauce, put the avocado, feta, chives and lemon juice into a food processor, along with 125ml of water. Our Fearne by Swan 3 litre food processor will come in handy here – and it’ll add a nice little touch of style, too! Then, blend until smooth.
STEP 4
Spread the baked pitta chips on a plate and top with the salad mix. Pour over the sauce, and tuck in. They’re a great choice for lunch in the back garden on a sunny weekend!
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