Serves 4-6
Not suitable for freezingIngredients
For the salad:- 1 medium cucumber, cut into 1 inch chunks
- 1 red pepper, deseeded and diced
- 4 large tomatoes, cut into 1 inch chunks
- (1 cup) pitted black olives, drained
For the dressing:
- 60ml (¼ cup) extra virgin olive oil
- 1 large lemon, juice only (reserve zest for tofu)
- 1 tsp fresh oregano leaves
- Sea salt and black pepper, to taste
For the tofu:- 600g extra firm tofu, drained, pressed and sliced
- 4 tbsp olive oil
- 2 tsp sea salt flakes
- 1 tsp garlic powder
- 2 tsp lemon zest
- 2 tsp fresh oregano leaves
Serves 6-8 (as a side) or serves 3 (as a main)Ingredients
- 80 ml (¼ cup) extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 2 x 400g can chopped tomatoes
- 2 tbsp tomato puree
- 2 x 400g can butter beans
- 250ml vegetable stock
- 220g (2 cups) frozen green beans
- 1 tsp cinnamon
- 1 tbsp dried oregano
- A handful fresh dill, chopped (or 2 tsp dried dill)
- 1 tbsp sugar
- 1 tsp salt
- Pepper (to taste)
Method
1. To make the tofu, mix all the ingredients together and
set aside to marinate.
2. In a small bowl, add all the dressing ingredients and
mix together well. Check the seasoning, adjust if
necessary and set aside.
3. Prepare the salad ingredients and place them in a
large, wide bowl.
4. When ready to serve, heat a griddle pan to high. Add
the tofu slices in a single layer, working in batches if
necessary. Place a second pan on top of the tofu so
that you create char marks on the underside of the
tofu with the griddle. Turn the slices over after a few
minutes and repeat on the other side.
5. When ready to serve, whisk the dressing again and
drizzle over the salad. Top with the tofu slices and
serve immediately, with crusty bread to mop up
the dressing.Method
1. Preheat oven to 200 ̊C (Gas Mark 6, 400 ̊F).
2. Heat 2 tablespoons olive oil and fry the onions and garlic until soft.
3. Add the tomatoes, the tomato puree, the cinnamon and oregano
until sauce starts to thicken.
4. Add the butter beans and the stock and let simmer for 15 mins until
sauce starts to thicken. Then add the green beans.
5. Season with the salt and pepper, add the sugar then add the dill
(save some to garnish).
6. Transfer to a 13x9-inch baking dish, drizzle over the rest of the olive
oil and bake in the oven for 30 mins.
7. Serve as a side dish or as a main with some crusty bread and
garnish with the left over dill.Greek Salad
with Tofu Halloumi
Gigantes Plaki (Butter
Beans in Tomato Sauce)
om living
om tip
If you need to get ahead, the un-dressed
salad, the dressing and the marinated tofu
keep well in the fridge, covered, for up to 24
hours. You can serve the griddled tofu warm
or cold.