Here’s an idea for a change of scenery rather than just eating the usual salad. It’s from Greece and you can add that Mediterranean atmosphere to your meal for a pleasant evening in.
You can serve this dish Hot or Cold, and it is served with either Crusty or Wholemeal bread, depending on your personal preference. Personally I prefer this salad Hot.
You can prepare the vegetables in advance if you like and store them in the fridge. Feta is the better cheese for a low fat and diabetic meal, but cheddar can be used if you don’t need to be so particular. Also feta has more salt than harder cheese, so you need to consider less salt in the remaining preparation.
Here’s what you need:
2 red peppers, 1 yellow pepper, all cored and deseeded and cut into chunks
2 salad onions cut into wedges
2lbs (1kg) of courgettes cut into chunks
1lb (500g) of tomatoes cut into chunks
2 oz (60g) of black olives
2 sprigs of thyme
7 oz (200g) feta (low fat) or cheddar cheese (higher fat) cubed
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt and fresh ground black pepper to taste
Preheat the oven to 200°C or 400°F. Put the peppers, onions, and courgettes in a roasting tin dribbling the oil over the mix, then place the thyme sprigs on top.
Bake for about 30 minutes or until the vegetables start to slightly char and are tender, then put the remaining ingredients on top and pop back into the oven for a further 10 minutes.
Serve adding the salt and pepper to taste.
Tags: greek roast salad, mediterranean meal, low fat meal, diabetic meal, low fat recipe
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