Greek salad pita nachos
Photo by Tam West
The convenience of Taylor Farms Chopped Salads makes them a handy addition to the weeknight menu. We have used a bag of Taylor Farms Greek Chopped Salad, a mix of cabbage, lettuce, broccoli, spring onion, celery, parsley and green olives. With a Greek vinaigrette and flat bread chips for crunch. From supermarkets nationwide.
- Heat oven to 200C.
- Cut each pita bread in half, then into thirds to create triangular wedges. Place on a baking sheet in a single layer and lightly coat or spray tops with olive oil. Sprinkle each with cumin and salt and pepper. Roast for 7-10 minutes, until golden brown and crisp. Remove from the oven and cool slightly.
- Meanwhile, assemble the Taylor Farms Greek Chopped Salad according to instructions on the bag and mix in cucumber and crumbled feta.
- Place pita chips on bottom of plates or a serving dish and top with prepared salad. Enjoy by hand as a nacho-style salad.