Tomato & Avocado Salad

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1 large tomato, diced
1 avocado, diced
1/2 onion, diced
feta
fresh herbs (parsley/dill/coriander/basil/chives)
1 tablespoon lemon juice
1 tablespoon olive oil
salt & pepper to taste

Do This -

Mix together and enjoy!

Thea's Favourite Summer Salad

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potato salad
ham
cherry tomatoes
fetta
mango
boiled egg
fresh herbs (parsley/dill/coriander/basil/chives)

Do This -

Mix together and enjoy!

My Greek Style Salad

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iceberg lettuce
red onion
cherry tomatoes
Lebanese cucumber
sun dried tomatoes
whole olives
feta
dried oregano
dried thyme
salt & pepper


Do This -

1. Slice and chop the lettuce, tomatoes, onion, cucumber & sundried tomatoes and place in a salad bowl.
2. Squash the olives to remove the pips and then tear them into the bowl.
3. Add crumbled feta, dried herbs and salt & pepper.
4. Pour a little of the sun dried tomato oil from the jar, and a little olive juice from the jar to make the dressing.
5. Toss well and serve.

Spinach, Ricotta and Bacon Crustless Quiche

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2 teaspoons olive oil
1/2 red onion, chopped
2 garlic cloves, crushed
1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
125g (1/2 cup) smooth ricotta
100g feta
2 bacon rashers, diced
4 large eggs
1/2 teaspoon nutmeg
1/2 teaspoon dried tarragon
Freshly ground black pepper



Do This -

1. Preheat oven to 180°C.
2. Heat the oil in a frying pan over medium-low heat. Add the onion and bacon and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.
3. Add spinach and tarragon and cook, stirring, for 2 minutes or until spinach just wilts. Remove from heat.
4. Whisk the ricotta, feta, eggs and nutmeg together in a large bowl. Season with pepper.
5. Put onion and bacon mixture into a greased pie dish and spread to cover the base evenly.
6. Pour the egg mixture over the top.
7. Place in oven and cook for 40 minutes or until quiche is set.

Greek Salad with Watermelon

This delicious salad is perfect for our hot summers!

Serves 4

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• 1/4 small seedless watermelon
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tbs chopped flat-leaf parsley*
• 6 tbs (120ml) olive oil
• 2 tbs lemon juice
• 400g crumbled feta cheese

Do This -

1. Cut the watermelon flesh into cubes and place in a bowl with the red onion, olives, feta and parsley. 
2. Place the olive oil and lemon juice in a separate bowl, season with salt and pepper, then whisk lightly to combine.
3. Drizzle with dressing just before serving.

* I used basil because I didn't have parsley

Modified recipe from Taste.com.au

Cheesy Beef Rissoles

Makes about 12

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250g beef mince
1 small carrot, grated
1/2 cup parmesan, grated
1 egg
1 tablespoon tomato/barbecue/sweet chilli sauce
1 tablespoon mustard
1 slice of bread, crusts removed and broken into tiny pieces
25g fetta, crumbled
salt & pepper


Do This -

• Place everything in a mixing bowl and get your hands stuck in mixing until well combined.
• Roll into small rissoles and shallow fry or barbecue until browned all over and cooked through.

Too easy! ;)