At Lunch today one of the participants had a go at this greek salad, not everyone like olives so it was left on the side.
Here is the recipe.
200g piece reduced-fat feta cheese
3 medium Lebanese cucumbers, halved lengthways, thickly sliced
4 medium roma tomatoes, halved, cut into wedges1 cup (160g) pitted kalamata olives
1 medium red onion, halved, thinly sliced
2 tablespoons Jingilli extra-virgin olive oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
1/2 teaspoon caster sugar
1 teaspoon chopped fresh oregano leaves
Cut feta into cubes. Place in a large bowl with cucumber, tomato, olives and onion.
Make dressing Place oil, vinegar, garlic, sugar and oregano in a screw-top jar. Secure lid. Shake to combine.
Add dressing to salad. Season with salt and pepper. Toss to combine. Serve.
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Prep Time: 15 mins Servings: 6
1 large barbecued chicken
2 teaspoons fresh lemon juice
2 ripe avocados, halved, stone removed, peeled
1 large barbecued chicken
1/2 teaspoon Tabasco sauce
6 Mountain Bread white wheat wraps
100g baby spinach leaves
6 small ripe tomatoes, thinly sliced
Remove the chicken meat from the bones. Discard the bones, skin and seasoning. Coarsely shred the chicken and place in a large bowl.
Place the avocado, lemon juice and Tabasco sauce in a large bowl. Use a fork to mash until almost smooth. Season with salt and pepper.
Place wraps on a clean work surface. Divide the avocado mixture among the wraps. Top with chicken, spinach and tomato. Roll up firmly to enclose filling. Wrap in non-stick baking paper to serve.
Here’s a photo of the women in auto group giving this recipe a go and adding their own flavour.
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- 750g beef mince (like topside)
- 1 large brown onion, grated
- 2 garlic cloves, crushed
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Tabasco sauce (optional), or to taste
- 1/4 cup chopped fresh continental parsley
- 70g (1 cup) breadcrumbs, made from day-old bread
- 1 egg, lightly whisked
- Salt & ground black pepper, to taste
- 2 tablespoons olive oil
- 6 hamburger buns, halved
- 150g cheddar cheese, thinly sliced, to serve
- 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
- 6 Iceberg lettuce leaves, shredded, to serve
- Step 1
- Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
- Step 2 Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
- Step 3 Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
- Step 4 Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
- Step 5 Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
- Step 6 Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
- Step 7 To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.