Greek salad in traybake form - whatever next?! An array of summery vegetables get roasted in the oven and then topped with fluffy couscous. Served with crispy, fried cheese for a hit of saltiness, this easy recipe would be perfect for work week lunches or a light al fresco dinner in the warmer months!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
477
Ingredients
500 g cherry tomatoes on the vine
75 g pitted Kalamata olives
1 red onion, cut into thin wedges
2 peppers, deseeded and sliced
2 courgettes, sliced
3 Tbsp. extra virgin olive oil
Small bunch fresh oregano, leaves picked
150 g couscous
1 1/2 Tbsp. red wine vinegar
200 g pack Greek frying cheese (we used Odysea Greek Saganaki Kefalotyri Cheese), cut into triangles
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin mix tomatoes, olives, onion, peppers and courgettes with 2tbsp oil, half the oregano and seasoning. Spread out in a single layer and roast in the oven for about 30min until tender.
Step 2
Scatter couscous and pour 250ml boiling water (or vegetable stock) into tin; cover tightly with foil and cook for 10min more. Remove tin from oven and fluff up couscous with a fork. Stir in vinegar. Season to taste.
Step 3
Meanwhile, heat remaining oil in a frying pan over high heat. Add cheese and fry for 30sec on each side, until golden. Serve salad topped with cheese and sprinkled with remaining oregano.
Keep chilled in airtight Tupperware for up to 3 days and blast in the microwave to refresh and heat until piping hot all the way through.
If you can’t get hold of saganaki, use halloumi instead.
For a vegan option, replace the cheese with fried firm tofu for a protein hit.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
