Greek Salad Toast

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the creamy whipped feta

150gvegan feta

100gvegan greek yoghurt

1 tspdried oregano

1 tspnutritional yeast

to tastesalt and freshly cracked pepper

For the greek salad

1/4cucumber, very finely diced

1small onion, very finely diced

1salad tomato, very finely diced

10kalamata olives, very finely chopped

1 tbspgood quality olive oil

to tastelemon juice

to tastesalt

To serve

2-4slices of sourdough

1garlic clove, halved

to garnishparsley, finely chopped

Method

To start, blend together the ingredients for the whipped feta dip/spread, until completely smooth.

Combine all the finely chopped veg in a bowl with all the seasonings.

Toast the bread and brush with the raw garlic. Generously spread on the creamy feta spread and layer on the rest of the greek salad. Sprinkle over some fresh parsley and drizzle over some extra olive oil.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.