Hot Greek Salad (ish)

Name: Hot Greek Salad (ish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Portuguese, European, Greek, Southern, Mediterranean
Ingredients: 1 red onion, finely chopped; 135g, grated courgette; 3 tbsp olive oil; 6 garlic cloves, finely chopped; Chopped flat-leaf parsley, baby fistful; 80g frozen kale; 1/2 tsp sea salt; 50g butter; 220g short-grain white rice; 500ml chicken stock; 60g mozzarella, sliced (or other soft cheese); 400g chopped tomatoes, tinned; 1 cucumber, roughly chopped; 3 tbsp olives, chopped; 1 1/2 tbsp dill, chopped; 1 1/2 tbsp mint, chopped; 1 tbsp white wine vinegar

9 steps

Prep:15minCook:30min

Taken from ‘Every Night of the Week’ by Lucy Tweed. Tastiest meal I’ve ever had.

Updated at: Wed, 16 Aug 2023 17:40:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories529.9 kcal (26%)

Total Fat27.4 g (39%)

Carbs58.5 g (23%)

Sugars7.6 g (8%)

Protein12.9 g (26%)

Sodium616.7 mg (31%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

135gcourgette

3 Tbspolive oil

80gfrozen kale

½ tspsea salt

50gbutter

220gshort-grain white rice

500mlchicken stock

60gmozzarella

sliced, or other soft cheese

400gchopped tomatoes tinned

3 Tbspolives

1 ½ Tbspdill

1 ½ Tbspmint

1 Tbspwhite wine vinegar

Instructions

Step 1

Preheat the oven to 200 Celsius

OvenPreheat

Step 2

In an ovenproof frying pan, fry the onion and courgette in 1 tablespoon of oil over medium heat for around 5 minutes, or until soft but not coloured.

Step 3

Add the garlic, parsley and kale, and sauté for another 5 minutes, until combined and fragrant. Season to taste with salt.

Step 4

Add the butter and rice, and stir until the rice is fully coated and the butter has melted. Pour the stock and stir.

Step 5

Place the whole pan in the oven for 20 minutes. (Transfer to an oven dish if you do not have an ovenproof pan.)

Step 6

Place the mozzarella on top and bake for another 5 minutes.

Step 7

Meanwhile, heat another tablespoon of oil in a frying pan over medium-high heat, and pan fry the extra garlic for 2 minutes. Add the cherry tomatoes and cook for another 3 minutes.

Step 8

Toss together the cucumber, olives, dill, mint, vinegar and remaining tablespoon of oil.

Step 9

Place the garlicky tomatoes and fresh salad on the baked rice. Serve.