The Greek-inspired warm weather answer to bowl food, this meal is packed with veg and plenty of nutrients, and is perfect for a minimal prep, barely any time at the stove springtime dinner. Dairy, gluten and sugar free, low carb.
- 3-4 large ripe tomatoes or a punnet of cherry tomatoes, finely diced
- 1 red onion, finely diced
- 1 cucumber, finely diced
- a couple of generous handfuls of black pitted olives, halved
- 100 g (3 1/2 oz) feta cheese, crumbled (leave out and use a pinch of sea salt for dairy free)
- generous glug of extra virgin olive oil
- juice of 1/2 lemon
- handful of fresh parsley, roughly chopped
- handful of fresh mint, roughly chopped
- 1 400g (14 oz) tin cooked chickpeas, drained and rinsed
- juice of 1/2 lemon
- 1 garlic clove, minced or very finely chopped
- 1 heaped teaspoon tahini
- 125 ml (1/2 cup) (extra virgin) olive oil
- pinch of sea salt
- small handful fresh coriander or parsley, chopped
- 4 skinless and boneless chicken thighs or small chicken breasts
- pinch of dried oregano
- salt & pepper
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First, season the chicken with the oregano and some salt & pepper, then cook under the grill (broiler) for 10-15 mins, flipping halfway, or under browning on the edges and cooked all the way through. Set aside to cool while you make the other parts.
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For the hummus, add all of the ingredients to a blender or food processor and blitz until smooth, adding more olive oil if needed.
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Finally, make the Greek salad by mixing all of the ingredients together and setting aside.
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You can keep everything separately in the fridge for up to 3 days, and assemble on the day you want to eat it. Add another small drizzle of extra virgin olive oil before serving.