Greek salad

Greek salad is fabulously tasty, as well as healthy as salad as a main meal is a great way to help balance portion size. Even my three year old can manage it for dinner!

When I mix everything up like a normal salad, the three year doesn’t really love it. So I serve it like this – deconstructed for the snobs out there! I include lettuce, capsicum, red onion, croutons, cucumber, tomato, feta, olives and steak.

I cut everything up, and pour a little balsamic vinegar over the lettuce, capsicum, tomato, cucumber and red onion.  Then I add some olive oil to the lettuce, tomato and cucumber . I don’t add it to every ingredient because it’s too much olive oil in my opinion. I put everything into little bowls, and as I serve each element, I tip the excess liquid (vinegar, oil etc) onto the bowl of feta – I love tomato juice, so mainly I am trying to tip that over the feta because I reckon it tastes awesome that way.

I make the croutons as they are really easy. You can use any bread you like, but I used sourdough in this case. Simply freeze slices of leftover bread when you have it, then just defrost it, cut or tear up into suitable sizes, and drizzle some oil over the top. Cook at 180 degrees for 10 minutes, and then allow to cool. The beauty of home made croutons is that you can adjust cooking time to get them exactly how you like them – reduce if you like softer, increase if you like them crunchy.

For the meat, I cook two small sirloin steaks – pour a teaspoon of oil over the steaks, add some salt and pepper, and cook in a searing hot pan for about 3 minutes each side. Rest, and slice up.

To serve, just chuck it all on a plate, and enjoy!