Vitapep with Greek salad filling
Ingredients (to fill one dish):
- 100 g feta
- 2 to 3 vine tomatoes
- ¼ cucumber
- 2 tbsp stoneless olives (Kalamata olives, for example; available in supermarkets)
- 2 tbsp flat parsley
- a pinch of lemon pepper or lemon pepper (lemon pepper is available in larger supermarkets)
- Approx. 15 Vitapep snack peppers
- 2 tbsp tapenade (available in supermarkets)
- grated peel of 1 washed lemon
1. Dice the feta.
2. Halve the vine tomatoes, remove the seeds (the soft part), and dice the flesh.
3. Wash and dry the cucumber but do not peel. Halve the cucumber and scrape out the seeds (the soft part) using a spoon. If needed, pat dry the cucumber with kitchen paper. Dice the cucumber.
4. Slice the olives into pieces or rings.
5. Pluck the parsley leaves and finely chop the stalks. Set aside a couple of leaves as a garnish.
6. Mix the feta with the tomatoes, cucumber, olives, parsley, and pepper in a bowl and briskly combine using a spoon. Ideally the mixture should keep its form.
7. Halve half of the Vitapep snack peppers lengthways and remove the seeds. With the other half, slice the tops off the Vitapep snack peppers and remove the seeds.
8. Spread the halved Vitapep snack peppers with a little tapenade and spoon the Greek salad on top. Spoon a little tapenade into the ‘hatless’ Vitapep snack peppers and spoon in some Greek salad.
9. Finally, garnish with a little lemon zest and a flat parsley leaf. Serve immediately!
The great thing about this recipe is that the quantities needn’t be precise. Feel free therefore to adjust these to your own taste. The Vitapep with Greek salad filling is great as a snack but is also a delicious lunchbox addition.