Roasted Greek Salad

Name: Roasted Greek Salad
Yield: Serves 4 as a side or 2 as a main.
Ingredients: 100g (3.5oz) black olives, halved; Red pepper, sliced; Yellow pepper, sliced; 100g (3.5oz) pine nuts; 200g (7oz) feta, crumbled; Red onion, sliced; 300g (10.6oz) cherry tomatoes; Rocket & baby spinach (or any greens you’d prefer); 1tbsp olive oil, plus extra for drizzling; Freshly ground black pepper

Where warm meets cold, and smoky meets sweet. Simplicity speaks volumes in this wood-fired twist on the classic greek salad.

Servings: Serves 4 as a side or 2 as a main.

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Method

1

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place your cast iron pan with a little olive oil inside your oven to warm up.
2

Remove your warmed pan from the oven and add your peppers, onion, olives, cherry tomatoes and pine nuts. Place the pan back in the oven and cook for 3-5 minutes, making sure to turn the pan regularly to ensure an even cook.
3

Once the vegetables are nearly done, remove the pan and add the crumbled feta. Place the pan back in the oven and cook for another couple of minutes. Once browned to your liking – remove the pan and set aside to cool.
4

Serve the roasted ingredients tossed over a bed of fresh salad leaves. Finish with a drizzle of olive oil and a seasoning of black pepper. Serve immediately, perfect with a slice of crusty white bread.