John Torode's classic Greek salad, tzatziki and flatbreads!
We’re joining John Torode live in the middle of the Adriatic Sea for a taste of life on board and he’ll be treating us to a classic Greek salad, Tzatziki and flatbreads!
Greek Salad with Flatbread and Tzatziki
Serves: 4
Ingredients
For the salad dressing: 100ml red wine vinegar1 tsp Dijon mustard 1 tsp dried oregano
For the salad:3 large tomatoes, room temperature, cut into chunks1 large cucumber, half peeled, cut into chunks200g black olives, stoned, cut into chunks1 large red onion, cut into chunksHandful picked parsley 300g feta cheese, in a block Dried oregano Salt and black pepper
For the tzatziki:Small bunch fresh dill (or mint)1 lemon, juiced200g strained natural thick yoghurt1 large cucumber, half peeled and grated (no seeds)3 cloves garlic Olive oil, to garnish1 black olive, to garnish
For the flatbreads: 300g self-raising flour, plus extra for dusting 1 tsp salt1 tsp baking powder100g live natural yoghurt90ml lukewarm water
Method
1. To make the flatbread dough, place the flour, salt and baking powder in a mixing bowl and mix well. In another bowl, mix the water and the yoghurt, then add to the dry ingredients. Mix well to combine, then cover with a clean cloth and leave for an hour.
2. Meanwhile, make the salad dressing: place all the ingredients in a jar and shake well to combine. Set aside until needed.
3. Combine all the cut vegetables for the salad and mix with the dressing and a good pinch of salt. Leave for 10 minutes to steep at room temperature.
4. While the salad steeps, turn out the flatbread dough on a well-floured board and divide into 4 balls. Roll out each ball into a circle about 2mm thick.
5. Preheat the grill to medium, or heat a frying pan over a medium heat. Cook the breads for 2-3 minutes on each side until golden and puffed up.
6. Returning to the salad, drain off some of the dressing and set aside whilst you plate the salad. Place a large slab of feta on top of the salad mix and sprinkle with a little dried oregano. Pour over the reserved dressing, and finally sprinkle over some more oregano and some black pepper.
7. Combine all the ingredients for the tzatziki, except the oil and olive, and serve in a dish with a drizzle of olive oil and garnished with a black olive. Serve with the salad and flatbreads.