OLIVES RECIPES RECIPES

Name: Greek salad
Total time: 15 min
Yield: 4
Ingredients: 1 medium ripe tomato; 200 g ripe cherry tomatoes; 1 beef tomato; 1 medium red onion peeled; 1 cucumber; 1 green pepper; 1 handful fresh dill; 1 handful fresh mint leaves; 1 large handful black olives stoned; 1 tablespoon red wine vinegar; 3 tablespoons good-quality Greek extra virgin olive oil; 200 g block feta cheese; 1 teaspoon dried oregano

GREEK SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Greek Salad | Vegetables Recipes | Jamie Oliver Recipes image

The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients

Total Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 medium ripe tomato
200 g ripe cherry tomatoes
1 beef tomato
1 medium red onion peeled
1 cucumber
1 green pepper
1 handful fresh dill
1 handful fresh mint leaves
1 large handful black olives stoned
1 tablespoon red wine vinegar
3 tablespoons good-quality Greek extra virgin olive oil
200 g block feta cheese
1 teaspoon dried oregano

Steps:

1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

Nutrition Facts : Calories 239 calories, FatContent 18.0 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 9.0 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

15 EASY TO MAKE PRISON RECIPES - GRAPHIC RECIPES

15 Easy to Make Prison Recipes - Graphic Recipes image

Rice bowl prison recipe can be the best way to get your share of yumminess! I wasn’t familiar with the beautiful potential of summer sausages. When I used them on the rice bowl, I was genuinely amazed by the ultimate unique flavor sausage flavor delivers to the bowl. The result is a beautiful and delicious taste after you pour all ingredients.

Provided by AbigailBradley

Categories main

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1/2 diced • Onion
1/2 diced • Bell pepper
8 Oz diced • Beef summer sausage
• Gochujang or Sriracha Hot Sauce
2 teaspoons • Minced garlic
1 pack Goya Sazon Con Culantro y Achiote
1-2 tbsp • Lime Juice
2 cups • Cooked rice
• Sweet Asian Chili Sauce
1 ear • Sweet corn, taken off the cob
¼ cup • Green olives
¼ cup, diced • Spicy dill pickles
1/2 cup • Monterey jack cheese
1/2 cup shredded or small dice.

Steps:

Use microwave and fry the onions for 3-5 minutes on high flame and summer sausage– stir it halfway.
Microwave the pre-cooked rice separately, as per the directions given on the packaging. Add the garlic salt and goya seasoning.
Take seasoned rice, stir onions with sausages with it.
Add up some olives, corn, pickles, peppers, and cheese. Stream some sweet chili sauce to balance out the taste.

Nutrition Facts : Calories 823 kcal, CarbohydrateContent 71 g, ProteinContent 36 g, FatContent 44 g, SaturatedFatContent 23 g, CholesterolContent 105 mg, SodiumContent 2029 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

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1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
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3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

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