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- NADINE BROWN

Nadine Brown is our senior food editor and has many years of experience writing and developing wholesome recipes that make it easy to eat well every day. @nOsh.17

BALANCED

Open Greek-style salad sandwiches

SERVES 4 PREP 10 mins NO COOK EASY V

125g feta

120g thick natural yogurt

2 garlic cloves, finely grated

2 medium tomatoes, seeds removed, finely chopped

200g cucumber, finely chopped

10 pitted black olives, roughly chopped

½ red onion, thinly sliced

1 tbsp finely chopped mint, plus extra leaves to garnish

½ lemon, juiced

8 thick sourdough slices

1 Put the feta, yogurt and garlic in a mini food processor. Blend until thick and smooth, then season with a grinding of black pepper.

2 Toss the tomatoes, cucumber, olives, red onion and mint in a large bowl with the lemon juice. Season to taste.

3 Spread the whipped feta onto the sourdough slices and pile each with the salad. Garnish with the remaining mint leaves and serve.

GOOD TO KNOW  balanced low cal .vit c.1 of 5-a-day

PER SERVING 343 kcals fat 12g. saturates 5g. carbs 43g sugars 6g fibre 5g protein 15g. salt 1.8g

Tip This also works well if you toast the sourdough bread.

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FRUIT & VEGETABLES

4 garlic cloves

2 medium tomatoes

280g cucumber

½ red onion

2½ lemons

160g cherry tomatoes

4 radishes

3 ready-cooked beetroot in natural juices

2 limes

2 mangoes

2 red chillies

2 courgettes

2 spring onions

STORECUPBOARD

10 pitted black olives

8 thick sourdough slices

2 tbsp sherry vinegar