ODYSEA SUMMER INSPIRED RECIPES // Paid Partnership

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are often lower in price and can provide a different flavor.

Preheat oven to 190C. Chop and slice the aubergine, pepper, courgette whilst keeping the cherry tomatoes whole. Place all vegetables onto a baking tray, drizzle with extra-virgin olive oil making sure all vegetables are covered. Season with sea salt and dried oregano. Place tray into oven for 25 minutes.

Prepare the balsamic, honey and walnut dressing by placing all ingredients into a bowl and mix.

Place all chickpea ingredients into a bowl and mix. Heat a pan on a medium heat. Place the coated chickpeas into the pan and mix for 3-4 minutes until chickpeas are golden and crunchy.

To serve, remove roasted vegetables and place on a large serving dish. Scatter over fresh basil and crunchy chickpeas. Drizzle over the balsamic, honey and walnut dressing. Finish off by crumbling over the feta.

Place chicken breast in a bowl and scatter over the fresh chopped herbs, minced garlic, sea salt, black pepper, olive oil, lemon juice and lemon rind. Combine ingredients. Place in the fridge to marinade for 2-4 hours (optional).

Preheat oven to 180C. Place the chopped flame roasted red & yellow peppers, Kalamata olives and sliced preserved beldi lemons onto a large tray.

Heat a pan on a medium heat. Place in chicken breasts and cook for 3-4 minutes on each side to get a golden colour.

Transfer the chicken breast to the large tray and place into the oven for 20-25 minutes until chicken is thoroughly cooked.

Cooking Techniques

Spice Level:

Dietary

Allergens