The first time I tasted feta cheese was with a dear friend of mine about 12 years ago. I had gone to visit him at university and he treated me to my first Greek Feta lunch.
Tangy, yet mellow thinly sliced soft white slabs of feta, all mixed with a tasty salad and heavenly dressing! I can still remember eating this adorable dish!
It is only until yesterday when I had a bit of the low fat feta cheese that it took me back to this memory buried in my subconscious. I must have had the low fat option the very first time as my palette recalled the taste that I’ve not had since then! I then came across some taco shells and a tin of refried beans in my store room and “Eureka!” Along came the notion of Greek tacos!
I’m not going to tell you how good they were as I feel the pictures speak for themselves and I know you will be so tempted to try these! Enjoy! Much love D x
INGREDIENTS
1 tin of sweetcorn, naturally sweet
125g low fat feta cheese
15 mini plum tomatoes sliced in rounds
1 red onion finely diced
½ cucumber peeled, finely cubed
Handful of freshly chopped coriander
Salt to taste
Fresh lemon juice
1 tin of refried beans
⅓ tsp smoked paprika
Squeeze of fresh lemon juice
Ready made taco shells
METHOD
• Prepare all the salad ingredients, season with salt and lemon
• Crumble or finely cube in the feta cheese and combine well
• On a low heat warm up the refried beans, once thet starten to soften into a paste, stir in the paprika and lemon juice
• Crisp up the taco shells by heating them in the oven by instruction and then snap in half. Spread a little of the bean mixture onto the shell and then place the salad on top!
He just can’t help himself! 🙂
