Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 269

Instant nostalgia to anyone who loves Greece and has happy holiday memories of being there. Sometimes when I’m in that mood, I’ll go the whole hog and serve this with spanikopita and some tzatziki too.

SERVES 4–6

2 green peppers

1 cucumber

450g (1lb) firm tomatoes

1 medium-sized sweet onion

4 tbsp extra-virgin olive oil

1 tbsp freshly squeezed lemon juice

1 tbsp red wine vinegar

salt and freshly ground pepper

a handful of kalamata olives

200g (7oz) feta cheese, cut into 1cm (½in) dice

½–1 tsp dried oregano

Deseed the peppers and cut them into chunky pieces; peel the cucumber and cut that into chunks, too; slice the tomatoes and the onion. Put them all into a bowl.

Drizzle in the oil, lemon juice and vinegar and mix gently, adding salt and pepper to taste, followed by the olives and cheese; mix again, gently.

Serve scattered with dried oregano.

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