Mini Greek salads in brioche baskets

A posh way to present a classic, light Greek salad

Briochesalad
 
  1. Preheat the oven to 150˚C. Roll out the bread slices using a rolling pin until very thin, then press into a lightly greased 12-hole cupcake tray. Bake for 30 minutes until crispy and hard. Allow to cool.
  2. Meanwhile, combine all of the salad ingredients in a bowl. Spoon into the cooled brioche baskets, and garnish with a tiny sprig of mint.

Makes 12

What you need:

  • 6 slices of brioche, halved
  • 40g feta cheese, finely chopped
  • 1 tomato, finely diced
  • 10 green olives, pitted and finely diced
  • ¼ cucumber, deseeded and finely diced
  • ¼ red onion, finely sliced
  • Splash of olive oil
  • Splash of balsamic vinegar
  • Pinch of salt (omit for small children)
  • Freshly chopped mint sprigs, to garnish

TIP: Assemble just before serving to prevent the brioche going soggy

From Social Eats: Food to Impress Your Mates from the Pop-Up King by Jimmy Garcia (£19.99, Kyle Books).

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