| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 496 |
| Fat | 43.7g |
| Saturates | 12g |
| Protein | 12.5g |
| Carbs | 19.9g |
| Sugars | 6.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCrush or finely grate the garlic.
To make the dressing, combine the garlic, 4 tbsp of oil, olive brine (or white grape vinegar), oregano and salt in a clean olive or jam jar and shake to combine. Set aside.
Prepare a grill or barbecue to a medium-high heat.
Place the red onions in the coals for 10-15 minutes or until tender.
Place the capsicum on the grill, turning every 5 minutes or so, until charred and tender.
Thread the olives on to a skewer and brush with 1 tbsp of olive oil. Place on the grid, turning until charred.
Quarter the tomatoes. Roughly chop the cucumbers. Peel and slice the avocado into cubes.
Once the onion has cooled, remove the skin and quarter. Core and chop the capsicum into cubes. Remove the olives from the skewer.
Toss all the ingredients together in a serving dish and drizzle with dressing.
Top with the feta and roughly torn parsley.
