Beef
Greek salad made with a combination of charred and fresh vegetables, served with grilled beef cevapcici, warm bread and delicious whipped feta.
Gluten friendly option - bread is replaced with GF wraps.
Gluten friendly option - bread is replaced with GF wraps.
1. Set oven to 180°C. Cut red onion into thick wedges and capsicums into strips/chunks. Toss with 1 tbsp olive oil, salt and pepper. Set aside.
2. Slice tomatoes and cucumbers. Rinse spinach.
3. Using a stick mixer, blend crumbled feta, crushed garlic, 1 tsp oregano, 2 tbsp olive oil, juice from 1/4 lemon and 2 tbsp water. Season to taste with salt and pepper, set aside.
4. Heat a pan over high heat. Add onion and capsicums to cook for 1-2 minutes on each side, or until charred (in batches). Set aside, then add 1/2 tbsp oil and cevapcici. Cook, turning, for 6-7 minutes, or until cooked through.
5. In the meantime, place bread in the oven for 5 minutes, or until warmed. Slice and place in a tea towel to keep warm.
6. Layer charred and fresh vegetables on a platter, scatter with olives and drizzle with olive oil (if desired). Serve with cevapcici cut in half, warm bread and whipped feta.
Notes:
Cook the onion, capsicums and cevapcici on the barbecue instead if preferred.
Gluten friendly option - bread is replaced with GF wraps.
Toast in a dry pan to crisp up, break into pieces and dip into whipped feta (No need to turn on oven).
2. Slice tomatoes and cucumbers. Rinse spinach.
3. Using a stick mixer, blend crumbled feta, crushed garlic, 1 tsp oregano, 2 tbsp olive oil, juice from 1/4 lemon and 2 tbsp water. Season to taste with salt and pepper, set aside.
4. Heat a pan over high heat. Add onion and capsicums to cook for 1-2 minutes on each side, or until charred (in batches). Set aside, then add 1/2 tbsp oil and cevapcici. Cook, turning, for 6-7 minutes, or until cooked through.
5. In the meantime, place bread in the oven for 5 minutes, or until warmed. Slice and place in a tea towel to keep warm.
6. Layer charred and fresh vegetables on a platter, scatter with olives and drizzle with olive oil (if desired). Serve with cevapcici cut in half, warm bread and whipped feta.
Notes:
Cook the onion, capsicums and cevapcici on the barbecue instead if preferred.
Gluten friendly option - bread is replaced with GF wraps.
Toast in a dry pan to crisp up, break into pieces and dip into whipped feta (No need to turn on oven).
red onion 1
green capsicum 1
yellow capsicum 1
tomatoes 3
baby cucumbers 1/2 punnet
baby spinach 1 bag (60g)
feta cheese 1 block
garlic 1 clove
lemon 1/2
beef cevapcici 1 packet
sourdough bread rolls 2-pack
sicilian olives 1/2 tub
From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano
green capsicum 1
yellow capsicum 1
tomatoes 3
baby cucumbers 1/2 punnet
baby spinach 1 bag (60g)
feta cheese 1 block
garlic 1 clove
lemon 1/2
beef cevapcici 1 packet
sourdough bread rolls 2-pack
sicilian olives 1/2 tub
From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano
