Greek salad with sardines
Units
Servings
Ingredients
The salad
- 300 g cucumber, chopped rounded
- 250 g cherry tomatoes, halved rounded
- 1 avocado, sliced rounded
- 150 g feta, cubed rounded
- 80 g green olives, pitted rounded
- 2 eggs rounded
- 30 ml olive oil rounded
- 1 lemon, for squeezing rounded
- to taste fine salt rounded
On top
- 1 tin sardines, drained rounded
- 120 g halloumi, sliced 1 cm thick (optional) rounded
- 1 extra egg, instead of the halloumi (optional) rounded
- 50 g extra feta, instead of the halloumi (optional) rounded
Method
Method
- Soft-boil the eggs. Bring a small pot of water to a boil, lower the eggs in gently, and boil 7 minutes. Cool them under cold water and peel.
- Chop the cucumber and tomatoes, slice the avocado, and cube the feta.
- Combine in two bowls with the olives. Halve the eggs and lay them on top.
- Dress with olive oil, a squeeze of lemon, and salt.
- Top Christoph’s bowl with the sardines.
- For Steffi, pan-fry the halloumi slices 1 to 2 minutes each side until golden and add those instead. Or skip the pan altogether and add an extra egg and more feta.
Notes
- Steffi tip. Seven minutes gives a just-set yolk. Set a timer. Nothing else here needs cooking.
- The split is the recipe, not a footnote. One salad base, two tops. Sardines on one bowl, halloumi or an extra egg and feta on the other. Nobody has to eat a fish they do not want.
- The halloumi is the only version that needs a pan. If you are having the extra egg instead, boil it with the others and the whole dish stays a chopping job.
- No onion, on purpose. A standard Greek salad is built on raw red onion, and this house does not do onions. The olives and feta carry the salt and the sharpness on their own.
- This is Thursday in the keto week, and it lands after Wednesday’s curry has already covered Thursday midday. That is why it is allowed to be this small.