Layered Greek Salad Pitta Pots

Name: Layered Greek Salad Pitta Pots
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: mediterranean

Bright and Mediterranean, these Layered Greek Salad Pitta Pots build up minty yoghurt, cool cucumber, tomatoes, herby feta and jewel-like pomegranate seeds, with warm pitta strips tucked in to scoop. Children practise judging quantities by eye, spooning the layers evenly so each pot gets a fair, equal share.

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Ingredients

Greek yoghurt 100 g
fresh mint 2 sprig (leaves picked)
cucumber ¼
cherry tomatoes 4
black olives 4
dried mixed herbs ½ tsp
feta 50 g (crumbled)
pomegranate seeds 2 tbsp
pitta 1 (sliced)

Method

Prep the salad

Take the leaves of mint off the stalk, stack them on top of each other and roll them up, then cut into thin strips with scissors over the Greek yoghurt, mix them together well. This is your minty yoghurt.
Cut the cucumber in half lengthways and scoop out the seeds. Cut into thin half moons.
Quarter the tomatoes and black olives.
Crumble the feta with the dried mixed herbs.

Assemble the pots

Layer up the pots, carefully spooning half the ingredients into each pot starting with the minty yoghurt then the cucumber, then tomatoes and black olives, then the herby feta and finally top with the pomegranate seeds.
Cut the pitta into strips and put in the side of the pots.
Eat and enjoy!

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