Nearly Greek salad

  • 10 minutes
  • Lunch or evening meal
  • 10 minutes
  • Lunch or evening meal


  • 1 or 2 heads of broccoli, florets
  • ½ or 1 red onion
  • 1 pack feta cheese
  • ½ or a whole cucumber, peeled, halved, seeds removed and sliced 
  • Handful pitted black olives 
  • 2 tbsp olive oil
  • Ripped fresh mint/coriander leaves to taste


  • Cut the broccoli into bite size florets and cook (uncovered) until just tender in boiling salted water (4-6 minutes).
  • Leave to cool slightly (uncovered, putting the saucepan lid on at this point will make your broccoli loose it’s lovely vibrant green).
  • Prepare the other salad ingredients; peel the cucumber, sliced long ways and scoop out the seeds with a teaspoon. Slice into half-moons. Slice the red onion finely.
  • Place all prepped ingredients into a salad bowl, dress with olive oil and lemon juice and crumble the whole (or just half) pack of feta over the salad,
  • Plate up and sprinkle the fresh mint/coriander leaves (and optional black olives) over and serve.


  • Serve with lamb burgers, koftas, steak, beef burgers or a whole roast chicken.

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 - Kerrie

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