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
500g
cherry tomatoes on the vine
75g
pitted Kalamata olives
1
red onion, cut into thin wedges
2
peppers, deseeded and sliced
2
courgettes, sliced
3Tbsp.
extra virgin olive oil
Small bunch fresh oregano, leaves picked
150g
couscous
11/2Tbsp.
red wine vinegar
200g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
