Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 medium red onion, peeled and finely diced
- 2 cloves garlic, peeled and mashed
- 80grams black olives, pitted and halved
- 2 medium capsicum, mixed colours, de-seeded and finely diced
- 80grams feta, crumbled
- 2tablespoons balsamic vinegar
- 8 slices sourdough bread
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
15.5grams
Fat
20.6grams
Carbs
64.8grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A light and refreshing entree with salty feta and olives and crunchy capsicum.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 5
Finely dice all the vegetables and mix together in a bowl.
Step 3 of 5
Combine the oil and balsamic in a small bowl and set to one side.
Step 4 of 5
Place the sourdough bread on a baking tray and cover with the diced vegetables and top with crumbled feta and bake in the oven for 15 minutes.
Step 5 of 5
Remove from the oven and drizzle with the sauce before serving.
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