You’re no doubt familiar with the classic Greek salad, but how about briam? A popular veggie dish of thinly sliced roasted veg, its soft, sweet warmth contrasts beautifully with the crisp, cold, salty salad.
Briam with Greek feta salad
Ingredients
6
servings
-
- 350 g
- 500 g
- 1
- 2 tsp
- 2 tsp
- 3 tbsp
- 400 g
- 400 g
-
For the Greek salad
- 325 g
- 1
- 0,5
- 350 g
- 1 tbsp
- 1 tbsp
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Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Thinly slice the potatoes, courgettes and red onion. Place the potatoes and courgettes in a bowl and add the thyme, garlic granules and olive oil. Season well and toss to combine.
Pour one tin of tomatoes into the base of a round baking dish, approximately 23-25cm in diameter and scatter with the sliced onion. Starting from the outside of the dish, fan the potatoes and courgettes around the dish, standing the vegetables on their edge so they stand up, alternating the potatoes and courgettes for colour. When you have completed the outer circle, continue with smaller circles inside until the dish is full. Open spaces between the potato and courgettes slices and poke in the aubergine slices to bulk it up. Spoon over any remaining sauce from the aubergines and then pour over the other tin of tomatoes and any herby oil for earthiness. Season well.
Cover the dish with foil and bake in the oven for 45 minutes. Remove the foil and continue to cook for another 40-45 minutes, until the sauce is caramelised and sticky, and the potatoes are tender. Leave to cool for 10 minutes before serving.
Meanwhile for the Greek salad, halve the baby plum tomatoes and cut the cucumber into chunky pieces. Thinly slice the onion, then toss all the vegetables together. Drain the jar of feta and olives and add to the vegetables. Whisk together the oil and lemon juice and season well. Pour over the salad for zing. Roughly chop the mint and add to the salad for freshness. Toss well before serving.
Nutrition per serving
Kcal
584
Proteins (g)
11
Fats (g)
48
Fibre (g)
6
