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Ox Heart, Swede and Sweet Potato Puree

Greek Salad has become a salad staple. I can't count how many I've had. They're getting a bit samey, so I've altered it slightly, given it another layer of texture, and a touch of nuttiness. Hopefully this puts a slightly different spin on a classic dish.


- Sharp knife

- Frying pan

- Chopping board


- 1 Large Telegraph Cucumber or 2 smaller ones

- 5 Roma tomatoes or similar variety

- 1 Medium Red Onion

- 250g Feta Cheese

- 1 small bunch fresh thyme

- 1 small handful fresh oregano

- Sliced Almonds

- Linseeds

- White wine vinegar

- Lemon Juice

- Salt

- Pepper

- Rice Bran Oil


Roughly chop your cucumber and tomato.

Finely slice your red onion. Mix together in a large mixing bowl with the oregano, linseeds and sliced almonds.

Pour a lug of rice bran oil into the frying pan and heat to a medium low heat. Toast the fresh thyme in the oil. Let it sizzle gently for a few minutes until it darkens. Once done, drain oil on top of your salad, strip the leaves from the stalks of the thyme and stir through the salad.

Crumble the feta into the mixture. Drizzle with olive oil and white wine vinegar.

Salt, pepper, and sprinkle a bit of lemon on top. Serve.


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