Name: Greek Salad
Prep time: 30 min
Ingredients: Cucumber; Tomatoes; Olives; 100 g Persian Fetta; Olive Oil, (drizzle); Lemon Juice, (drizzle); Salt and Pepper (to taste); Oregano Dust, (sprinkle)

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Shape It Half Sphere Mould 5mL and Lid (Use for olives and tomatoes)
Shape It Half Sphere Mould 5mL and Lid (Alternative for cucumber)
18cm Square container lined with cling film or baking paper (Use for cucumber)

Ingredients

Vegetable Components

Persian Feta

▢ 100 g Persian Fetta

Dressing

▢ Olive Oil, drizzle
▢ Lemon Juice, drizzle
▢ Salt and Pepper to taste

Oregano Dust

▢ Oregano Dust, sprinkle

Instructions

Vegetable Compoents

Prepare each vegetable components to IDDSI Level 4 Pureed, including cucumber, tomatoes and olives. For moulding, use Shape It Moulds for tomatoes and olives, and a square container for the cucumber. See the Equipment section for further details.
Keep components separate to maintain their individual flavours and familiar presentation.

Assemble and Serve

Cut the set cucumber into 1.5cm cubes.
Cut the set olives and tomatoes in half.
To assemble, arrange the cucumber, tomatoes and olives on plates.
Add the Persian feta. Drizzle with lemon juice and olive oil to dress and sprinkle with oregano dust. Season with salt and pepper to taste.
Serve alongside a Shape It pureed chicken or fish portion.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.