Lemon and bacon poussins with a garlicky sauce

1 hour

Queen of puddings with oozing raspberry jam

45 minutes

Greek pasta salad-filled pita breads

Sweet salad peppers with tapenade

Traditional frikkadel with garlic and chermoula

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Parsley and lemon chicken patties on whipped mash

30 minutes (includes mash)

Fast roast rack of lamb with roast chicory

20 minutes

Avocado recipes

Grilled split pitas with hummus, halloumi and avocado

5 minutes

Greek-salad toasties

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

125 red onion, sliced
2 handfuls baby spinach leaves, washed and dried
6 large slices country-style bread
3 vine tomatoes, sliced
250 g Greek feta cheese, crumbled
Freshly cracked black pepper

Dressing:

1/2 cup olive oil
1 tablespoon white-wine vinegar
1 clove garlic, crushed
Pinch salt
Pinch black pepper
1/2 teaspoon dried oregano
1 teaspoon sugar

Method

Mix all the dressing ingredients. Pour the dressing over the onion and leave to soak for 5 minutes.
Remove the onion and toss the spinach leaves in the remaining dressing.
Top 3 slices of bread with the spinach leaves, tomato slices, onion, feta and black pepper then cover with the remaining bread slices.
Place sandwiches in a heated jaffle iron or place over a hot fire and cook on both sides until golden brown. Serve warm.

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