14 Jun 2017

Sweet Greek Salad with Spiced Feta Recipe

Fresh, healthy and delicious, this sweet Greek salad recipe by Deena Kakaya is a fantastic twist on an old classic, with sweet potato, toasted fennel seeds and cumin adding warmth and vibrancy to a traditional summer dish. Enjoy this recipe as part of our Tales of Summer series, inspired by luxury travel blogger Carlie Tasker’s recent getaway to the beautiful island of Mykonos.

Ingredients

Spiced feta

200g of feta, cut into bite-sized chunks
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsp of extra virgin olive oil, preferably Greek

Greek salad

1/2 aubergine, cut into 1 inch cubes
1 sweet potato, cut into 1 inch cubes
100g of black olives, halved
1 medium red onion, thinly sliced
5 tomatoes, cut into large chunks
1/2 cucumber, cut into bite sized chunks
2 tsp dried oregano
1/2 lemon, juice only
4 tbsp of extra virgin olive oil, plus extra for roasting
salt

Method

1. Toast the fennel and cumin seeds for a minute or so on a dry pan until the aromas are released. Combine the seeds with the feta and two tablespoons of the olive oil in a bowl, making sure the feta is coated in the spiced oil. Place in the fridge for a couple of hours to marinate.

2. Remove the excess water from the aubergine by salting the cubes lightly and resting them on kitchen paper to drain, then place in a bowl and cook in the microwave for three minutes.

3. Preheat the oven to 200°C/gas mark 6.

4. Place the sweet potatoes and aubergine on a baking tray and drizzle with a little of the olive oil. Roast in the oven for 35 minutes then allow to cool whilst you prepare the salad.

5. Combine the olives, red onion, tomatoes, cucumber, oregano, lemon juice and extra virgin olive oil in a bowl, then mix in the marinated feta. Add the sweet potato and aubergine and toss it all together before serving with dips and bread.

This sweet Greek salad with spiced feta recipe first appeared on Great British Chefs. Visit for more Greek recipes.

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