We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, cucumber, tomatoes, black olives, fetta, spinach and Greek dressing.
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You Will Need
Prepare the potatoes: Rinse and dry all produces. Preheat the oven to 450F.
Cut the potatoes in small dices (1 1/2cm).
Bake the potatoes & roast the chickpeas: Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 25 minutes.
Add the Greek chickpeas to the baking sheet. Drizzle with oil. Season with salt. Cook an additional 10 minutes.
Prepare the vegetables & olives: Cut the tomatoes in medium dices. Cut the cucumber in thin slices.
Remove the pits from the Kalamata olives and roughly chop them.
Garnish & serve: In individual plates, place spinach, roasted potatoes, tomatoes, cucumber and black olives, fetta. Drizzle with Greek dressings. Serve.
In my kit
Dr. Craig Herrington, Naturopath
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.
Cooking with kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 4 & 6:
- Prepare the olives, cucumber & tomatoes
- Garnish & serve
Recommended wine pairing
Homestead Bar À Vin
Josh McLean, Owner
Order wine here
Bret Brothers, Mâcon 2016
Azimut Blanc 2017
Region: Penedès, Spain
Saskatchewan made wine recommendation
Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Price (SLGA): $23.30
Note: We cannot guarantee any dish is allergen free.