Greek Sardine Pita Sandwich
2 tbs Olive Oil
1 tbs Red wine vinegar
3 tbs Crumbled Feta Cheese
1/4 tsp Oregano
Salt to taste
Black pepper, freshly ground to taste
2 cups loosley packed torn spinach leaves
1 sm Tomato sliced
2 slices Red Onion, separated into rings
1 Pita Pockets halved
3 3/4 oz. canned sardines in oil
In a small bowl comine oil, vinegar, cheese, oregano, salt and pepper; whisk to blend. Toss spinach, tomato and onion wiht dressing. Fill breads with spinach mixture and sardines, dividing equally.
Serves 2.
Greek Salad recipe:
Four sardines
Eight cherry tomatoes - on the vine
Seven or eight centimetres of cucumber - deseeded and large diced
One red onion - peeled and diced
One handful of pitted black olives
One clove of garlic - peeled and crushed
One handful of fresh basil - torn
One handful of wild rocket
One handful of red chard
One handful of endive leaves - torn
Olive oil
Balsamic vinegar
Walnut-sized knob of butter Freshly grated Parmesan
Maldon sea salt and freshly-ground black pepper
Heat a frying pan, add a little olive oil and the cherry tomatoes on their vine. Add a little sea salt and black pepper and fry until the tomatoes colour a little, adding a little balsamic vinegar to sweeten. Remove from the pan but leave it on the heat. Add the butter and a little more olive oil and fry the sardines for two to three minutes each side.
Meanwhile, in a bowl mix the red onion, olives, garlic and leaves and dress with a little olive oil and balsamic vinegar. Pile this onto two plates and sprinkle with the Parmesan cheese. Slide the sardines onto the salad and, snipping the vine in two, place the tomatoes on top.
