• Prep: 10 mins
  • Cook: 40 mins
  • Servings: 2

Feta, olive & oregano loaded chips

Start cooking

Ingredients

  • 1 pack of Nanna Tate Seriously Crispy Chips
  • Dried oregano
  • 3 tbsp Greek yogurt
  • 50g feta, crumbled
  • 2 tsp of olive oil
  • 1/4 cucumber, finely chopped
  • 10 pitted black or green olives
  • 8 cherry tomatoes, halved
  • 1 tbsp finely chopped parsley
  • Handful of fresh mint leaves

For the pickled red onion

  • 1 red onion, peeled and thinly sliced
  • 50ml cider vinegar (or any other fruit vinegar)
  • 50g sugar
  • 1 tsp coriander seeds
  • 100ml water

Let’s get cooking!

  • Step 1 of 4

    quick pickled

    To make the pickled red onion, gently warm the vinegar, sugar, coriander seeds and water together for 10 minutes on a low heat. Add the sliced red onion and let steep for minimum 30 minutes, before straining off the excess liquid.

  • Step 2 of 4

    cook the chips

    Cook the chips according to the instructions on pack. Once they are ready, sprinkle a little oregano over them and give them a good mix. Stir in half of the feta and yoghurt.

  • Step 3 of 4

    mix the salad

    In a separate bowl, toss together the rest of the salad ingredients. When everything is ready, spread the chips on a serving plate and top them with the salad mix.

  • Step 4 of 4

    Finishing touches

    Drizzle the yoghurt over the top, then finish with the remaining crumbled feta, pickled red onion and mint leaves. Enjoy!

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