I didn’t realize until eating this warm salad, but it is really a jazzed up version of a Greek Salad. Cucumber. Feta. Olives. Tomatoes. Oregano. Except the feta is baked in the oven with garlic and chilli so it is crispy and hot. Delicious, and different. Serves 2

200g feta cheese, crumbled
1 small red chilli, finely chopped, or ½ tsp lazy chilli
1 clove of garlic, finely chopped
1 tsp dried oregano or dried basil
1 tbsp olive oil
1 cucumber, halved lengthways, seeds scooped out, and sliced
250g cherry tomatoes, halved
½ Spanish salad onion, or red onion, thinly sliced
200g green and black olives, pitted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Heat the oven to 180°C/200°C non-fan. Place the feta on a baking tray and sprinkle with the chopped chilli, garlic and oregano. Drizzle with the olive oil and bake in the oven for 10 minutes.

Meanwhile prepare all salad ingredients and place into a serving bowl and toss them together until well combined. Season with a little sea salt and freshly ground black pepper. As soon as the feta is crispy, remove it from the oven and place on top of the salad. Serve immediately. This is more filling than it looks, if you are very hungry eat it with crusty bread and unsalted butter. 5 to remember
al horno – baked
salado/a – salty
flojo/a – lazy
el orégano – the oregano [the herb]
longitudinalmente – lengthways

Fancy a fruity pudding? Make this:-
Plum and ginger compote
Apricot and peach compost crumble
Plum and pecan crumble

Adapted from a recipe by Donal Skehan from ‘Eat. Live. Go. Fresh Food Fast’ [UK: Hodder & Stoughton]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Very salty and very hot: try this Greek salad #recipe via @Spanish_Valley http://wp.me/p3dYp6-1S7

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