Slimdown showstoppers: Greek salad with fried feta

This Greek salad gets the upgrade treatment with fired chunks of feta and runny honey

Serves 4
Ingredients

1 red onion, thinly sliced
1kg tomatoes
1 tsp fresh oregano
Salt and ground black pepper
2 tbsp red wine vinegar
A little olive oil
1 cucumber, thinly sliced
2 peppers (a mix of colours), cut into rounds (seeds and stem discarded)
4 tbsp pitted olives or 2 tbsp capers (or combination of the two)
300-400g feta
2 tbsp plain white flour
A gloss of runny honey
Zest of 1 lemon
Large handful of fresh herbs (dill, mint, basil, parsley, coriander, chervil, chives)

Method

1. Place onions in a bowl; pour boiling water over them. Leave to soak.
2. Slice the tomatoes (or halve if they’re cherry tomatoes). Sprinkle with oregano and a pinch of salt and pepper. Splash the vinegar over. Arrange on your plates and add a drizzle of olive oil.
3. Scatter the cucumber and pepper slices over the top. Drain the onions and add them to the salad. Gently fold through the tomatoes and dot the olives and/or capers on top.
4. Cut the feta into 4 large chunks. Soak the cheese in water for a minute, then dust with the flour, coating well on all sides. Heat a large frying pan and add a gloss of oil. Add the feta and fry until golden on all sides.
5. Top the salad with the feta. Add a faint gloss of honey and follow with a drizzle of olive oil. Dust with a pinch of salt and pepper and sprinkle on the lemon zest. Finish by scattering on the herbs.

Greek salad with fried feta from Five: 150 Effortless Ways to Eat Your 5+ Fruit and Veg a Day by Rachel de Thample (Ebury Press, £14.99). Photographs Nassima Rothacker 

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