Greek rissoles

Ingredients (serves 4)

• 400g lamb mince
• 1 tablespoons chopped fresh oregano leaves
• 2 teaspoons finely grated lemon rind
• 2 tablespoons sliced black olives, chopped
• 100g Greek feta, cut into 12 cubes
• steamed rice, shredded baby cos lettuce leaves and tzatziki dip, to serve

 

Method

1. Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.
2. Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.
3. Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.

Bacon, egg and feta tarts

Start the weekend with these delightful little bacon, egg & feta tarts. 

Makes

4

Ingredients

• 4 frozen puff pastry sheets, thawed
• 1 tbs olive oil
• 150g chopped bacon
• 100g marinated feta, drained, crumbled
• 4 eggs
• 2 tbs grated parmesan
• Wild rocket, to serve

Method

1. Preheat the oven to 200°C and line a tray with baking paper.
2. Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.
3. Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.
4. Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.

Strawberry and Feta Salad

 

 

Ingredients

• 1 cup slivered almonds
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup raspberry vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1 cup vegetable oil
• 1 head romaine lettuce, torn
• 1 pint fresh strawberries, sliced
• 1 cup crumbled feta cheese

Directions

1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Amount Per Serving  Calories: 378 | Total Fat: 34.3g | Cholesterol: 22mg