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couscous.. enough for two
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8 mixed cherry tomatoes (red and yellow), halved
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half a red onion, finely chopped
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half a fresh pomegranate, seeds removed
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4 large Halkadiki lives, halved
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4 Kalamata olives
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1 lime, sliced and then halved
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small bunch of fresh oregano, roughly chopped
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half a pack of Manouri cheese, halved horizontally
I never need an excuse to being together all my favourite Mediterranean ingredients and flavours, but this fabulous Greek cheese provided that very excuse! Traditionally made in the northern and central areas of mainland Greece, it's a creamy cheese, not too dissimilar to feta, but a bit firmer and less salty. Perfect for frying in a griddle pan, as I've done here... looks fab!
- Start with the couscous and follow the instructions on the pack for quantities and preparation. When it's ready, fluff up with a fork and transfer to a large bowl
- Then prep your other salad ingredients, add in with the couscous, along with a drizzle of virgin olive oil. Season and mix well
- Finally, heat a little olive oil in a griddle pan and when it's hot, fry the cheese for a few minutes on both sides, to get the nice griddle lines on them! Remove and cut into six wedges. Add in with the salad and sprinkle liberally with the fresh oregano. Serve with the slices of lime
I never need an excuse to being together all my favourite Mediterranean ingredients and flavours, but this fabulous Greek cheese provided that very excuse! Traditionally made in the northern and central areas of mainland Greece, it's a creamy cheese, not too dissimilar to feta, but a bit firmer and less salty. Perfect for frying in a griddle pan, as I've done here... looks fab!
-
couscous.. enough for two
-
8 mixed cherry tomatoes (red and yellow), halved
-
half a red onion, finely chopped
-
half a fresh pomegranate, seeds removed
-
4 large Halkadiki lives, halved
-
4 Kalamata olives
-
1 lime, sliced and then halved
-
small bunch of fresh oregano, roughly chopped
-
half a pack of Manouri cheese, halved horizontally
- Start with the couscous and follow the instructions on the pack for quantities and preparation. When it's ready, fluff up with a fork and transfer to a large bowl
- Then prep your other salad ingredients, add in with the couscous, along with a drizzle of virgin olive oil. Season and mix well
- Finally, heat a little olive oil in a griddle pan and when it's hot, fry the cheese for a few minutes on both sides, to get the nice griddle lines on them! Remove and cut into six wedges. Add in with the salad and sprinkle liberally with the fresh oregano. Serve with the slices of lime