Showcasing the Mediterranean diet and Asian diet  


Greek-style nachos



Greek-style nachos
Baked pita wedges with dollops of feta and Geek yogurt whip, and topped with a Greek salsa of tomatoes, cucumber, red onion and olives.

4 medium-size pita breads (whole grain or regular)
3 tablespoons extra virgin olive oil
½ cup plain Greek yogurt
4 oz (120g) feta cheese—crumbled
¼ cup canned cannellini beans—rinsed and drained
2 teaspoons lemon juice
1 garlic clove—roughly chopped
2 tomatoes—diced
½ cup peeled, deseeded and diced cucumber
¼ red onion—finely diced
8 kalamata olives—quartered
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon dried oregano
½ teaspoon salt

½ teaspoon fresh ground black pepper

PREHEAT the oven to 400ºF/200ºC. USING 1 tablespoon of the oil, brush both sides of each pita bread evenly. CUT each pita bread into 8 wedges. PLACE on a baking tray and bake for 9 minutes. WHILE the pita wedges cook, place the Greek yogurt, feta, white beans, garlic and lemon juice in a food processor or blender and process until smooth. MIX together the tomatoes, cucumber, red onion, olives, parsley, oregano, salt and pepper with 1 tablespoon of the olive oil in a bowl until combined. PLACE the baked pita wedges on a serving plate. DOLLOP the whip evenly over the pita wedges, then spoon the salsa on top. DRIZZLE with the remaining tablespoon of extra virgin olive oil to serve.

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