Greek salad whipped feta & grilled cevapcici

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Greek salad made with a combination of charred and fresh vegetables, served with grilled cevapcici, warm bread and delicious whipped feta.

Gluten friendly option - bread is replaced with GF wraps.
1. Set oven to 180°C. Cut red onion into thick wedges and capsicums into strips/chunks. Toss with 1 tbsp olive oil, salt and pepper. Set aside.

2. Slice tomatoes and cucumbers. Rinse spinach.

3. Using a stick mixer, blend crumbled feta, crushed garlic, 1 tsp oregano, 2 tbsp olive oil, juice from 1/4 lemon and 2 tbsp water. Season to taste with salt and pepper, set aside.

4. Heat a pan over high heat. Add onion and capsicums to cook for 1-2 minutes on each side, or until charred (in batches). Set aside, then add 1/2 tbsp oil and cevapcici. Cook, turning, for 6-7 minutes, or until cooked through.

5. In the meantime, place bread in the oven for 5 minutes, or until warmed. Slice and place in a tea towel to keep warm.

6. Layer charred and fresh vegetables on a platter, scatter with olives and drizzle with olive oil (if desired). Serve with cevapcici cut in half, warm bread and whipped feta.

Cook the onion, capsicums and cevapcici on the barbecue instead if preferred.

Gluten friendly option - bread is replaced with GF wraps.
Toast in a dry pan to crisp up, break into pieces and dip into whipped feta (No need to turn on oven).
red onion 1
green capsicum 1
yellow capsicum 1

tomatoes 3
baby cucumbers 1/2 punnet
baby spinach 1 bag (60g)

feta cheese 1 block
garlic 1 clove
lemon 1/2

cevapcici 1 packet
sourdough bread rolls 2-pack
sicilian olives 1/2 tub

From your pantry:
olive + oil (for cooking), salt, pepper, dried oregano