Greek salad with spinach crepes
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 35 minutes |
Ingredients
- 100 g Feta, diced
- 40 g spinach, finely sliced
- sea salt and freshly ground pepper, to taste
- a pinch ground nutmeg
- 2 cups 1,5 L milk
- 140 g flour, plus extra for dusting
- 1 Free-range egg
- 3/4 cup plus 2 tsp extra virgin olive oil, plus extra for drizzling
- 1/3 cup red wine vinegar
- 1 tsp Oregano
- 200 g Woolworths exotic tomatoes, chopped
- 200 g olives, pitted
- 1 x 400 g chickpeas, drained and rinsed
- 4 red onion, thinly sliced
- 1/2 cucumber, sliced julienne
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the cucumber, red onion, feta, chickpeas, olives and tomatoes in a bowl and toss.
- Mix the oregano, red wine vinegar and olive oil and pour over the salad to marinate while you make the crêpes.
- To make the crêpes, whisk together all the ingredients except the spinach and transfer to a blender. If using Bright Lights spinach, remove the stems and reserve for the salad, if using ordinary spinach, use the leaves only. Add the spinach to the blender and blend until smooth.
- Heat a small, greased non- stick pan and ladle in enough batter to cover the base. Fry for 30 seconds, or until golden. Repeat with the remaining batter.
- Stuff the crêpes with the salad to serve.
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