Greek salad with red onion shortbread

Preparation method

1. For the Greek salad, whisk the oil, lemon juice and zest, sugar and oregano together in a bowl until well combined. Stir in the feta cubes. Chill the mixture in the fridge overnight.

   Technique: Zesting citrus fruit

2. For the shortbread, preheat the oven to 180C/350F/Gas 4 and line a baking tray with greaseproof paper.

3. Heat the oil in a frying pan and fry the onions for 10-15 minutes, or until completely softened.

4. Meanwhile, blend the flour and butter together in a food processor until the mixture resembles breadcrumbs. Season, to taste, with salt and freshly ground black pepper. Add the egg yolks, cheese and cooked red onions and pulse the mixture to form a dough.

   Technique: Rubbing in

5. On a lightly floured surface, roll the dough out until 1cm/½in thick. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray.

6. Bake in the oven for 8-10 minutes, or until golden-brown.

7. To serve, mix the watercress, olives and tomatoes together in a bowl. Divide the salad among 8 serving plates, top with a piece of shortbread and spoon some feta on top along with some dressing.

Overnight preparation time

10 to 30 mins cooking time

8