Vegan Greek Salad

Vegan Greek Salad! Used Seiten instead of lamb so good!


  • 1/2 c olive oil
  • 1/2 c red wine vinegar
  • juice of one lemon
  • 4 cloves garlic , minced
  • 1 tbsp dried oregano leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Combine in a jar and set aside.


  • Seitan, sliced thin and fried in a large pan
  • 1 head of romaine, sliced thin
  • 2 tomatoes, quartered
  • 1 red onion, sliced thin
  • 1/4 peppercini
  • 1/4 c vegan cheese, crumbled
  • Tortilla bowls

Toss romaine with dressing. Divide amount plates or fill tortilla bowls and top with remaining ingredients.

Serves 4.

Beef Kofte with Greek Salad and Couscous

Jamie Oliver is the man – nope can’t do it in 15 min to save my life but 30 – 45 for a complete meal that tastes amazing – I’ll forgive you.

1 lb ground beef or lamb
1.5 tsp garam masala
Olive oil
1/4 c pistachios, ground
1 TBSP runny honey
1/4 c mint, minced
Chile pepper flake
3/4 c couscous
1 1/2 c boiling water
4 c crispy lettuce, torn into bite size pieces
1/2 red onion, sliced thin
1/2 cucumber, sliced thin
1/2 c cherry tomatoes
1/4 c kalamata olives, chopped
4 TBSP yogurt
2 TBSP lemon juice
1/4 c feta crumbled
Flat bread or pita

In a bowl combine meat, salt, pepper and garam masala. Divide into 8 logs. In a large non stick pan, heat 1 TBDP olive oil over medium heat, cook logs for 10 – 12 minutes, turning to brown on all sides. Toss the meat with with honey and nuts.

Combine water, couscous, mint, chile flakes in a bowl, set aside.

In a small bowl whisk yogurt and lemon juice. Toss with lettuce, onions, cucs, tomatoes, feta and olives.

To serve place 2 logs in warm bread, salad and couscous On the side.

Serves. 4.

Greek Salad with Chickpea Feta Parcels


Another great recipe from Jamie Oliver – but this one is more like a 30 – 45 minute meal. Crispy salad accompanied by warm cheese parcel – delicious!!

4 – 6 sheet of filo
1 can chickpeas, drained
4 oz feta
1 bag of baby spinach
1 tsp smoked paprika
Zest of one lemon
Olive oil spray
1 cucumber, sliced thin
1/2 red onion, sliced thin
1/c slivered almonds, toasted
1/4 c black olives
1 – 2 heads of romaine, torn
Juice of 1 lemon
1 – 2 TBSP olive oil
2 tsp red wine vinegar

Serve with:
Greek yogurt
Aleppo pepper

Preheat oven to 425.

Combine spinach, feta, chickpeas and paprika in a food processor, process till smooth. Fold 1 filo sheet in half, put 1/4 the mixture inside, bring sides up and loosely bundle up. Repeat. Spray with oil and bake for 6 – 8 minutes until nicely browned.

Toss salad Ingredients together.

Serve the parcels with a little Greek yogurt, honey and Aleppo pepper.

Serves 4.