Hot Greek Salad-ish

Name: Hot Greek Salad-ish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3tbsp Olive Oil; 100g Grated Courgette; 0.5 Cucumber, roughly chopped; 500ml Chicken Stock; 50g Butter; 200g Short Grain White Rice; 3tbsp Chopped Dill, or mint; 1 Red Onion, finely chopped; 50g Kale, shredded; 5 cloves Garlic, finely chopped; 10g Flat Leaf Parsley, chopped; Maldon Salt, to taste; 400g Tinned Cherry Tomatoes; 60g Taleggio, sliced (or any other soft oozy cheese, such as mozzarella or brie); 3tbsp Kalamata Olives; 1tbsp White Wine Vinegar

by Lucy Tweed

Vegetarian

Gluten Free

4.4

10m prep time

40m total time

Easy level

16 ingredients

Hot Greek Salad-ish recipe by Lucy Tweed

You know when you’re craving salad... but you want it warm, and baked, and saucy, with cheese? Same. You'll need a resilient attitude if you are going to make this for a yiayia. Imagine as I wrote this, I was in a race to finish in time to eat it. Go.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200 C (400 F). In an ovenproof frying pan, fry the onion and courgette in a little oil over medium heat for around 5 minutes, or until soft but not coloured.

Step 2

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

Step 3

Add the butter and rice, and stir until the rice is fully coated and the butter has melted. Pour in the stock, stir and bring to a simmer. Put the whole pan in the oven for 20 minutes.

Step 4

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

Step 5

Meanwhile, heat a little more oil in a frying pan over medium–high heat, and pan-fry the remaining garlic for 2 minutes. Add the tinned cherry toms and cook for another 3 minutes. This is called a passata party.

Step 6

Toss together the cucumber, olives, dill, mint, vinegar and a splash of oil.

Step 7

Place the garlicky tomatoes and fresh salad on the baked rice. Hot, sticky, buttery greens rice, oozing warm taleggio, bouncy garlicky sweet toms and zingy bitey herby cold crunch. It’s a hot Greek salad-ish.

Ingredients
Based on 4 servings

3tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
100g Grated Courgette 1 x Sainsbury's Courgettes Loose
0.5 Cucumber, roughly chopped 1 x Sainsbury's Small Whole Cucumber
500ml Chicken Stock 1 x Knorr 4 x 28g Chicken Stock Pots
50g Butter 1 x Sainsbury's British Butter, Unsalted 250g
200g Short Grain White Rice 1 x Sainsbury's Arborio Risotto Rice 500g
3tbsp Chopped Dill, or mint 1 x Sainsbury's Bunched Dill 20g
1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
50g Kale, shredded 1 x Sainsbury's Kale 200g
5 cloves Garlic, finely chopped 1 x Sainsbury's Large Garlic
10g Flat Leaf Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
400g Tinned Cherry Tomatoes 1 x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g
60g Taleggio, sliced (or any other soft oozy cheese, such as mozzarella or brie) 1 x Sainsbury's Taleggio Cheese, Taste the Difference 200g
3tbsp Kalamata Olives 1 x Sainsbury's Pitted Kalamata Olives with Herbs 70g
1tbsp White Wine Vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml