This Baklava-Inspired Yoghurt Bowl combines thick Greek yoghurt with toasted walnuts, raw honey, and cinnamon for a simple breakfast or dessert inspired by the flavours of traditional baklava. Creamy, crunchy, and naturally gluten-free, it comes together in a few minutes. Baklava-Inspired Yoghurt Bowl About This Baklava-Inspired Yoghurt Bowl Greek yoghurt with honey and walnuts is one of those wonderfully simple combinations you’ll see in Greece, particularly at traditional dairy shops, cafés and breakfast spots. Thick yoghurt, good honey and walnuts — there really doesn’t need to be much more to it. One of the most famous places for it is Stani, an old-school dairy near Omonia Square in Athens. It first opened in 1931 and is one of the last traditional milk bars left in the city. Its speciality is thick yoghurt made from fresh sheep’s milk, traditionally served with walnuts and a generous drizzle of honey from the Peloponnese. The Official Athens Guide says they serve more than 300 yoghurts a day. I didn’t have this particular bowl at Stani, but I saw and enjoyed similar yoghurt combinations at Greek breakfast spots during my travels. That simplicity stayed with me: creamy yoghurt, honey and nuts, where the quality of each ingredient is really what makes it special. My version takes those familiar flavours and gives them a little baklava inspiration. I use full-fat Greek yoghurt, toasted walnuts, Greek honey and cinnamon - the flavours we associate with baklava, but without the pastry. Traditionally, sheep’s milk yoghurt has a richer, slightly tangier character, while cow’s milk Greek yoghurt is milder and much easier for most of us to find. Either can be used here, but choose a yoghurt that is thick, full-fat and beautifully creamy. Watch How to Make It Why Toast the Walnuts? You can use raw walnuts, but lightly toasting them brings out their natural oils and gives them a deeper, nuttier flavour. It also adds more crunch against the creamy yoghurt. Let them cool before adding them to the bowl so they stay crisp and don’t warm the yoghurt. Tips for the Best Baklava-Inspired Yoghurt Bowl and Ingredient Notes Greek yoghurt: Use thick, full-fat Greek yoghurt for the richest texture and best contrast with the honey. Walnuts: Roughly chop rather than finely crushing them so you still get plenty of texture. Lightly toasting them makes a noticeable difference. Cinnamon: You only need a light dusting. It should complement the honey and walnuts rather than overpower the yoghurt. Greek raw honey: Be generous with the honey and use raw Greek honey if you can find it. Greek thyme honey is also particularly beautiful here if you can find it. This is the honey of choice that is available in many countries. Attiki Raw Honey Ways to Serve It This Greek yoghurt bowl works just as well for breakfast as it does for dessert. Breakfast: Serve the full portion with plenty of yoghurt, walnuts and honey for a simple, protein-rich breakfast. Snack: Make a smaller bowl for an easy afternoon snack. Dessert: Serve in small individual bowls or glasses for a light dessert after dinner. Higher-Protein Option: Use a high-protein Greek yoghurt and mix through a little vanilla protein powder to each serving. Entertaining: Spoon into mini bowls or small glasses and finish each one with toasted walnuts, honey and cinnamon for an easy make-ahead dessert. Baklava-Inspired Yoghurt Bowl Baklava-Inspired Breakfast Yoghurt Bowl Serves: 2 | Prep Time: 3 minutes | Cook Time: 2 minutes INGREDIENTS 500 g full-fat Greek yoghurt ½ cup (60 g) walnuts, roughly chopped 4 tablespoons Greek honey (add extra if needed) ½ teaspoon ground cinnamon, or to taste INSTRUCTIONS 1. Toast the Walnuts Place the walnuts in a dry frying pan over medium heat and toast for 2 minutes, stirring frequently, until lightly golden and fragrant. Allow to cool so they remain crunchy. 2. Add the Yoghurt Divide the Greek yoghurt between two shallow serving bowls. Use the back of a spoon to create a few swirls through the yoghurt. 3. Add the Walnuts and Honey Slowly drizzle the honey over the yoghurt, allowing it to settle into the swirls. Then scatter the toasted walnuts generously over the yoghurt and honey. 4. Finish and Serve Finish with a light dusting of cinnamon, adding a little more if desired. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Baklava-Inspired Yoghurt Bowl Margaret Pahos @CreateCookShare

These Chilli Con Carne Rice Bowls bring together seasoned beef, fluffy rice, kidney beans and vegetables in one pot for an easy gluten-free family dinner. Everything simmers together in a rich tomato sauce before being finished with fresh lime and your favourite toppings. Simple, hearty and on the table in around 30 minutes. Chilli Con Carne Rice Bowls (gluten-free) About These Chilli Con Carne Rice Bowls I originally created this recipe to be simple enough for my teenage kids to make on their own. They love the warm spices of chilli con carne without too much heat, and they especially love meals served in bowls - there is something comforting about piling everything together and adding exactly the toppings you want. Cooking the rice directly in the chilli makes the recipe even easier. There is no second saucepan to worry about, and as the rice cooks it absorbs all the flavour from the beef, tomatoes and spices. It quickly became one of those reliable family dinners that everyone is happy to see on the table. Why You'll Love This Recipe One pot: The chilli and rice cook together, which means less washing up. Family friendly: Keep the chilli mild in the pot and let anyone who loves heat add fresh chilli or jalapeños at the table. Easy to customise: Everyone can build their bowl with their favourite toppings. Great for meal prep: The chilli and rice reheat beautifully and can also be frozen. Watch How to Make it Tips for the Best Chilli Con Carne Rice Bowls Brown the beef properly. Allow most of the moisture released by the mince to cook away before adding the spices. This gives the chilli a richer flavour. Cook the tomato paste and spices briefly. One minute in the pan helps deepen their flavour before you add the liquids. Keep the heat low once the rice goes in. A gentle simmer helps the rice cook evenly without catching on the bottom. Check the rice towards the end. Different brands absorb liquid differently, so add a small splash of boiling water if the mixture becomes too dry before the rice is tender. Don't skip the resting time. Leaving the covered pot for 5 minutes after cooking allows the rice to finish steaming and absorb any remaining liquid. Add toppings at the table. Avocado, sour cream, grated cheese, corn chips, coriander and jalapeños turn a simple bowl into something everyone can make their own. Chilli Con Carne Rice Bowls (gluten-free) Meal Prep and Storage These Chilli Con Carne Rice Bowls are also ideal for preparing ahead. Allow the chilli and rice to cool before dividing into airtight containers and refrigerating for up to 3 days. Keep fresh toppings such as avocado, sour cream and herbs separate until serving. To reheat, add a small splash of water or beef stock and heat until piping hot. The chilli and rice can also be frozen without the toppings for up to 2–3 months. Defrost overnight in the refrigerator before reheating. Chilli Con Carne Rice Bowls (gluten-free) Other Family Recipes you'll LOVE Nacho Salad with Spiced Beef and Creamy Nacho Dressing Open Lasagne Bolognese Thai Basil Cashew Chicken Marry Me Chicken Pasta Baked Feta Pasta with Spinach and Pine Nuts Baked Meatballs and Potatoes in a Rich Tomato Sauce Chilli Con Carne Rice Bowls (gluten-free) Chilli Con Carne Rice Bowls Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes INGREDIENTS Chilli Con Carne: 800g beef mince 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely diced 1 red capsicum, diced 1x 400g can red kidney beans, rinsed and drained 1x 400g can diced tomatoes 2 tablespoons tomato paste 3 tablespoons lime juice 300ml beef broth or water (broth gives a tastier flavour) Rice: 1 cup basmati or long grain rice, rinsed 500ml boiling water Spice Mix easy option: 1 packet gluten-free taco seasoning 1 teaspoon ground cumin OR make your own by combining: ½ teaspoon pepper 1 teaspoon sugar 2 teaspoons salt 2 teaspoons cayenne pepper (adjust to taste) 2 teaspoons onion powder 2 teaspoons smoked paprika 3 teaspoons cumin powder 3 teaspoons oregano Optional Toppings: Sour cream Avocado, diced Tasty cheddar cheese, grated Corn chips, crushed or canned corn, rinsed and drained Parsley or coriander leaves Green chilli or jalapenos, sliced INSTRUCTIONS Sauté the vegetables Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and capsicum and cook for 3–4 minutes, or until softened. Brown the beef Add the beef mince and cook for approximately 5 minutes, breaking it apart with a wooden spoon, until browned and most of the released liquid has evaporated. Add the spices Add the garlic, tomato paste and your chosen spice mixture. Cook for 1 minute, stirring, until aromatic. Simmer the chilli Add the diced tomatoes, kidney beans and beef stock. Stir well and bring to a gentle boil. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. Add the rice Stir in the rinsed rice and 500 ml boiling water. Cover and simmer gently for approximately 10 minutes, stirring once or twice to prevent the rice catching on the bottom. Add a little extra boiling water if needed. Rest Remove from the heat and leave covered for 5 minutes. This allows the rice to finish steaming and absorb the remaining liquid. Finish with lime Stir through the lime juice and check the seasoning. Serve Spoon into bowls and add your favourite toppings, such as sour cream, avocado, grated cheddar, crushed corn chips, fresh coriander and sliced chilli or jalapeños. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Chilli Con Carne Rice Bowls (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

These One-Pan Lamb Cutlets with Chickpeas make an easy gluten-free dinner that feels a little special without requiring hours in the kitchen. Juicy lamb cutlets are pan-seared with rosemary, sage and garlic, then combined with golden chickpeas, fresh spinach and lemon for a simple Mediterranean-inspired meal ready in around 25 minutes. One-pan Lamb Cutlets with Chickpeas (gluten-free) About These One-Pan Lamb Cutlets This is one of those dinners that proves you don’t need a long ingredient list to create plenty of flavour. Lamb cutlets are naturally rich and tender, so they pair beautifully with aromatic rosemary, sage and garlic. The chickpeas cook in the same pan, soaking up the buttery pan juices and herbs, while baby spinach adds freshness and turns it into a more complete meal. A squeeze of lemon at the end balances the richness of the lamb and brings everything together. Watch How to Make It Tips for the Best One-Pan Lamb Cutlets Heat the pan before adding the lamb. A properly heated pan helps create a golden crust without overcooking the centre. Don't overcrowd the cutlets. Use a large frying pan so the lamb has enough room to sear. Adjust the cooking time to the thickness of your lamb. Cutlets vary considerably in size, so use the timings as a guide and cook them to your preferred doneness. Add the garlic after the initial sear. This gives the lamb time to brown without risking burnt garlic. Finish with lemon off the heat. Adding the lemon towards the end keeps its flavour fresh and bright. One-pan Lamb Cutlets with Chickpeas (gluten-free) Serving Suggestions I love serving these lamb cutlets with fluffy stovetop rice, which catches all those buttery, herby pan juices. Add a spoonful of creamy Greek yoghurt or my homemade Tzatziki for a cool, tangy contrast, and finish with crumbled feta and extra lemon zest if you like. Other Lamb Recipes you'll LOVE Roasted Boneless Leg of Lamb Greek Lemon, Garlic and Mint Lamb Shanks Pull-Apart Lamb Cooked in a Pocket Herb Kafta with Bean Salad and Yoghurt Dressing More Lamb (and Beef) Recipes One-pan Lamb Cutlets with Chickpeas (gluten-free) Lamb Cutlets with Chickpeas Serves: 4 | Prep: 10 minutes | Cook: 15 minutes INGREDIENTS 2 tablespoons extra virgin olive oil 1 tablespoon butter 8 lamb cutlets Sea salt and freshly cracked black pepper 2 sprigs rosemary, leaves removed and finely chopped 4 garlic cloves, sliced diagonally 8 sage leaves, ripped in pieces 400g can chickpeas, rinsed and drained 120g baby spinach Juice of ½ lemon Zest of ½ lemon Recommended toppings: A dollop of Greek yogurt or a dairy-free alternative or home made TZATZIKI To serve: STOVETOP RICE and crumbled feta (dairy-free option) INSTRUCTIONS 1. Heat the pan Heat the olive oil and butter in a large frying pan over medium-high heat. 2. Sear the lamb Season the lamb cutlets with sea salt and black pepper. Add them to the hot pan and cook for approximately 3 minutes on the first side. 3. Add the herbs and chickpeas Turn the lamb cutlets and sprinkle over the rosemary. Cook for 1 minute, then add the garlic, sage and chickpeas around the lamb. Continue cooking for approximately 3–4 minutes, stirring the chickpeas occasionally, or until the lamb is cooked to your liking and the chickpeas are lightly golden. 4. Add the spinach Add the baby spinach around the lamb and cook for about 1 minute, gently tossing it through the chickpeas until just wilted. 5. Finish with lemon Drizzle over the lemon juice and gently toss the chickpeas and spinach through the pan juices. 6. Serve Remove from the heat and finish with lemon zest. Serve with Greek yoghurt or homemade Tzatziki or Greek yogurt (or dairy-free alternative), and crumbled feta if desired. Pair with fluffy rice, and enjoy! One-pan Lamb Cutlets with Chickpeas (gluten-free) Margaret Pahos @CreateCookShare

These Teriyaki Chicken Fillets are a weeknight wonder! Juicy, flavourful gluten-free chicken thighs with irresistibly crispy skin are coated in a rich, thick teriyaki sauce that makes every bite satisfying and full of flavour. This recipe is a win not only because of its deliciousness but also because of its simplicity - you can whip it up in less than 30 minutes! Pair it with crunchy broccolini stir-fried in garlic, ginger, and soy for a refreshing side. This duo is perfect for dinner and an amazing option for meal prep that will make weekday lunches something to look forward to. Teriyaki Chicken with Garlic Broccolini (gluten-free) Everyone loves juicy, sticky glazed, and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options worldwide. The only issue for coeliacs is that it is often difficult to find gluten-free. Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that's delicious! The best part of having this sauce available is that it makes cooking fast and easy. This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try. Watch How to Make It Helpful Tips to make this Gluten-Free Teriyaki Chicken with Garlic Broccolini Get the Skin Extra Crispy: For beautifully crispy skin, start with a hot pan and avoid moving the chicken for the first few minutes. This helps create a golden, crisp crust. Adjust Sauce Consistency: If you prefer a thicker sauce, let it simmer uncovered for a bit longer. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end to thicken it quickly. Ginger and Garlic Preparation: To save time, use a fine grater for the ginger and garlic. This gives you maximum flavor without needing to chop or mince finely, which can be time-consuming. Broccolini Timing: For optimal texture, keep the broccolini slightly crunchy. You can adjust the cook time according to your preference, but a short stir-fry keeps it vibrant and fresh. Make It a Full Meal: Serve the teriyaki chicken and broccolini with rice or noodles for a balanced, satisfying meal. Rice absorbs the sauce beautifully and complements the flavours perfectly. Meal Prep Idea: Double this Teriyaki Chicken Fillets recipe to make nutritious, ready-to-go lunches for the week! Pair each portion of tender chicken and broccolini with a side of rice, noodles or quinoa in individual containers for a complete, balanced meal that reheats beautifully. Teriyaki Chicken with Garlic Broccolini (gluten-free) Other Gluten-Free Chicken Recipes you'll LOVE Creamy Chicken Curry Noodles Chinese Ginger Scallion Chicken Sweet and Sour Chicken Tray Bake Butter Chicken with Cashew 20 minute Satay Chicken Slow Cooker Chicken Red Curry Teriyaki Chicken with Garlic Broccolini (gluten-free) Teriyaki Chicken with Garlic Broccolini Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes CHICKEN TERIYAKI INGREDIENTS 5-6 chicken thigh fillets, skin on 2 tablespoons cooking oil ½ cup tablespoons Chang’s Japanese Teriyaki Sauce (extra if needed) 1 tablespoon white sesame seeds (optional) 2 green onions, thinly sliced (optional) Salt and pepper to taste INSTRUCTIONS 1. Prepare and Cook the Chicken: Heat cooking oil in a non-stick frying pan over medium heat. Once the pan is hot, place the chicken thighs skin-side down. Let them cook for about 5-7 minutes on each side or until they turn golden and the skin becomes crispy. Cooking time may vary based on the thickness of the chicken. Season well. 2. Add the Teriyaki Sauce: Pour the Japanese Teriyaki Sauce over the chicken, and place the lid on the pan. Let it cook for 2 minutes, then flip the chicken over and cook for an additional 2 minutes. The sauce should thicken and coat the chicken beautifully. 3. Serve: Remove the chicken from the pan and optional to sprinkle it with sesame seeds and green onions. GARLIC BROCCOLINI INGREDIENTS 2 bunches broccolini, stems trimmed and washed 1 tablespoon cooking oil 2x2 cm piece of fresh ginger, grated 3 large garlic cloves, thinly sliced 2 tablespoons Tamari Light Soy Sauce 1 tablespoon Sesame Oil Sesame seeds and chili flakes (optional) INSTRUCTIONS 1. Stir-Fry the Broccolini: Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the sliced garlic, grated ginger, and broccolini. Stir-fry for 2-3 minutes until fragrant. 2. Add the Soy Sauce: Pour in the Tamari Light Soy Sauce, season with a little salt and pepper, and continue stir-frying for another 2 minutes, or until the broccolini is tender-crisp. 3. Serve: Remove the broccolini from heat and drizzle with Sesame Oil. Top with sesame seeds and chili flakes for an extra kick, if desired. Serve alongside STOVETOP STEAMED RICE Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Teriyaki Chicken with Garlic Broccolini (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

This gluten-free stovetop Chicken Pot Pie with Puff Pastry Dippers brings all the cozy flavors of the classic dish but is made quicker and easier. In 30 minutes, you’ll have tender chicken, creamy mushroom sauce, and a mix of veggies, all topped with flaky, golden puff pastry. It’s a fun, hands-on twist - scoop up the creamy filling with crisp pastry dippers or fill each pastry triangle with a spoonful of the hearty mix. Perfect for a quick weeknight meal or a comforting dinner that everyone will love. Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Story Behind the Recipe This recipe came to life on a chilly weeknight when I was craving the warmth of a classic chicken pot pie but didn’t have the time for a full oven-baked version. I started experimenting on the stovetop, simplifying steps and cooking everything in one pot to save time. The puff pastry dippers were an afterthought - something quick and crunchy that could bring the feel of a traditional pot pie topping but be easy to share and dip. When I saw my family tearing the pastry triangles and filling them with creamy chicken, I knew this playful twist had to be shared. It’s cozy, fun, and a little messy, making it the perfect comfort food with a bit of a twist! Watch How to Make It Helpful Tips on How to Make this Stovetop Chicken Pot Pie Customize the Veggies: Feel free to add or swap out any veggies you love! Fresh veggies work well if you have them, or try adding diced potatoes for extra heartiness. Get Creative with Puff Pastry Shapes: Try cutting the gluten-free puff pastry into different shapes like squares or circles for variety. They’ll add a playful touch to the presentation. Make It Dairy-Free: If you prefer a dairy-free option, coconut cream works wonderfully here and adds a subtle, unique flavour to the filling (I tested it and personally prefer it!) Let It Rest: If you have time, let the filling sit for 10 minutes after cooking—this helps it thicken and makes it easier to scoop with the pastry. Freeze for Later: Make extra filling and freeze it in portions. You can reheat it for a quick, comforting meal anytime. Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) If you try this stovetop chicken pot pie recipe, we hope you enjoy the warm, comforting flavours and the fun of those flaky puff pastry dippers. It’s a dish we love for its cozy, satisfying feel and easy, hands-on twist—perfect for sharing with family and friends. Other Quick Dinner Recipes you'll LOVE Gluten Free Chinese Ginger Scallion Chicken Chilli Con Carne Rice Bowl Honey Garlic Lamb with Pickled Cucumber Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Chicken Curry Noodles Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Serves: 4-5 | Prep Time: 10 minutes | Cook Time: 25 minutes INGREDIENTS Puff Pastry Dippers: 3-4 frozen gluten-free puff pastry sheets, thawed (I used Simply Wize) 1 small egg, whisked Chicken Pot Pie: 2 tablespoons olive oil 1kg chicken thigh fillets, diced 1 large brown onion, diced 450g creamy mushroom soup (Dari's Creamy Mushroom Soup OR Australian Organic is gluten-free) 125ml fresh cream or coconut cream 400g frozen carrots, corn, and peas ½ cup fresh parsley, chopped 2 tablespoons fresh thyme leaves (dried optional) Zest of 1 lemon 2 tablespoons lemon juice Generous seasoning of salt and pepper INSTRUCTIONS Cook the Chicken Filling: Heat the olive oil in a wide pot over high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes stirring occasionally. Add the diced onion and cook for an additional 3 minutes. Make the Creamy Filling: Add the cream of mushroom soup, frozen vegetables, and thyme leaves to the pan. Simmer for 8-10 minutes, stirring occasionally. In the last 2 minutes, stir in the cream, lemon zest, and lemon juice. In the meantime, prepare the pastry. Prepare the Puff Pastry Dippers: Preheat the oven to 200°C (fan-forced). Cut the puff pastry sheets into rough triangles and place them on a lined baking tray. Lightly brush with egg wash and bake for 12-15 minutes or until golden. Serve: Remove the creamy chicken filling from the heat, stir through the parsley and let the dish rest for 5 minutes. Arrange the puff pastry triangles over the filling to mimic a classic pot pie topping, creating a visually traditional presentation. Place any extra pastry dippers around the dish for serving—they’re ideal for scooping up the rich, creamy filling and add a satisfying crunch with each bite. Make it fun: Gently take a puff pastry triangle and locate the edge where the layers are visible. Using your fingers, carefully pry open the middle seam to reveal a hollow centre, creating a pocket. Spoon in the creamy chicken pot pie filling, being careful not to overfill to avoid spillage. Eat with your hands like a cheese triangle – it might get messy, but it's fun and delicious! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Lemon and Basil Gnocchi (gluten-free) There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi - a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind This Recipe This recipe takes me back many years, to a time when gluten-free cooking was still completely new to me. I was visiting a close friend and her family, the first gluten-free household I had ever known, when her Italian mother made this dish. I can still picture her in the kitchen, speaking in her beautiful thick accent, moving around with that effortless confidence so many Italian mothers seem to have. She tossed the gnocchi with zucchini and fresh basil, using simple ingredients and somehow turning them into something so comforting and memorable. It was one of those meals that quietly stays with you. Not because it was complicated, but because of the warmth around the table, the generosity behind it and the feeling of being welcomed into someone else’s home. Years later, the memory came back to me so clearly that I knew I had to recreate it. And that is what I love most about food, sometimes a recipe can bring back a person, a place and a moment you thought you had forgotten. Lemon and Basil Gnocchi (gluten-free) Other Gnocchi Recipes you'll LOVE Creamy Spinach and Feta Gnocchi Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper *use vegan alternatives for dairy free INSTRUCTIONS Sauté the Zucchini: In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi: While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce: To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours: Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lemon and Basil Gnocchi (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Fresh, colourful and full of flavour, this Gluten-Free Beef Noodle Salad combines juicy hoisin-marinated beef with rice noodles, crisp vegetables, fresh herbs and a tangy lime dressing. Serve it ready assembled or set everything out separately and let everyone build their own noodle bowl. Beef Noodle Salad Bowl (gluten-free) About This Gluten-Free Beef Noodle Salad with Hoisin This is one of those meals that gives you the freshness of a salad while still feeling like a proper, satisfying dinner. The beef is marinated in Chang’s Hoisin Sauce, Tamari Light Soy Sauce and Sesame Oil, giving it a savoury, slightly sweet and beautifully umami-rich flavour. It’s sliced and served over soft Pad Thai rice noodles with carrot, cucumber, lettuce, bean sprouts, chilli, mint and coriander. Then there’s the dressing. Fish sauce, fresh lime, rice vinegar, brown sugar, garlic and chilli create that balance of salty, sweet, tangy and fresh that brings the whole bowl together. I originally created this recipe for Chang’s as part of their gluten-free recipe collection. I enjoyed it so much that I wanted it to have a permanent place here on Create Cook Share too. Watch How to Make It Tips for the Best Beef Noodle Salad Give the beef time to marinate. For the best flavour, marinate the beef for at least 1 hour. If you’re short on time, 10 minutes will still add flavour, but a longer marinade gives the beef more depth. Bring the beef to room temperature before cooking. Take it out of the fridge for around 10 minutes before cooking so it cooks more evenly. Use high heat. You want enough heat to create a golden, caramelised exterior while keeping the centre tender and juicy. Allow the beef to rest. Once cooked, rest it for 10–15 minutes before slicing. This allows the juices to redistribute through the meat rather than running out onto the chopping board. Always slice against the grain. Slicing the beef thinly across the grain makes each piece noticeably more tender. Rinse the noodles after cooking. Once the rice noodles are softened, drain and rinse them before tossing with sesame oil or olive oil. This helps cool them for the salad and prevents them from sticking together. Prepare the vegetables while the beef marinates. The carrot, cucumber, lettuce, bean sprouts, chilli and herbs can all be prepared ahead so the bowls come together quickly once the beef is cooked. Try the BBQ. You can also cook the beef on a preheated BBQ grill for a smoky, charred flavour. Cooking time will vary slightly depending on the thickness of the beef and the heat of your BBQ. Beef Noodle Salad Bowl (gluten-free) How to Make Gluten-Free Beef Noodle Salad 1. Marinate the Beef Combine the beef with the hoisin sauce, tamari, sesame oil, garlic and seasoning. Allow it to marinate so the flavours can penetrate the meat. 2. Prepare the Dressing Whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and chilli until well combined. 3. Cook and Rest the Beef Cook the marinated beef over medium heat until golden on the outside and cooked to your preferred doneness. Rest before slicing thinly against the grain. 4. Prepare the Noodles and Vegetables Soak the Pad Thai rice noodles according to the packet instructions, then drain, rinse and toss with oil. Prepare the carrot, cucumber, lettuce, bean sprouts, chilli and fresh herbs. 5. Assemble the Bowls Divide the noodles between bowls and top with the vegetables, herbs and sliced beef. Spoon over plenty of the lime dressing and serve with extra lime wedges. Make It a DIY Noodle Bowl For an easy shared meal, skip assembling individual servings altogether. Place the noodles in one large serving bowl and arrange the sliced beef, vegetables, herbs, chilli, dressing and lime wedges separately. Everyone can then build their own bowl with exactly the ingredients and amount of dressing they like. It’s particularly good for family dinners, relaxed entertaining or when you’re serving people with different tastes. Storing Leftovers For the best texture, store the beef, noodles, salad vegetables and dressing separately in airtight containers in the refrigerator. Keeping everything separate prevents the noodles and vegetables from soaking up too much dressing and becoming soft. The beef can be served cold or allowed to come closer to room temperature before adding it back to the salad. Frequently Asked Questions Is this Beef Noodle Salad gluten-free? Yes. The Chang’s Hoisin Sauce, Tamari Light Soy Sauce, Sesame Oil and Pad Thai Rice Noodles used in the recipe are gluten-free. As always, check individual packaging if cooking for someone with coeliac disease or specific dietary requirements. Can I marinate the beef ahead of time? Yes. Marinating it ahead makes this an even easier meal to put together. Keep the beef refrigerated while marinating and bring it out shortly before cooking. Can I cook the beef on the BBQ? Absolutely. A hot BBQ grill gives the beef a delicious smoky flavour and slightly charred exterior. How do I stop rice noodles from sticking together? After soaking, drain and rinse the noodles, then toss them with the sesame oil or olive oil included in the recipe. Can I prepare the salad ahead? Yes. Prepare the vegetables and dressing ahead and refrigerate them separately. Cook and slice the beef when you are ready to serve, then assemble the bowls just before eating. Beef Noodle Salad Bowl (gluten-free) Gluten-Free Beef Noodle Salad with Hoisin Beef Serves 4 | Prep: 15 minutes, plus marinating | Cook: 20 minutes INGREDIENTS Beef Marinade: 2 x 300 g pieces of beef fillet (tenderloin) 3 tablespoons GF Hoisin Sauce* 3 tablespoons GF Tamari Light Soy Sauce* 1 tablespoon Sesame Oil* 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon black pepper 2 tablespoons cooking oil, for cooking Asian Salad Dressing: 4 tablespoons GF Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodles and Salad: 1 packet Chang’s Pad Thai Rice Noodles* 2 tablespoons olive oil or sesame oil 2 carrots, julienned 2 cucumbers, julienned 2 cups finely sliced lettuce 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful fresh mint and coriander Lime wedges, to serve *Chang’s products used in this recipe are gluten-free. INSTRUCTIONS 1. Marinate the Beef Place the beef in a sealable container or zip-lock bag. Add the hoisin sauce, tamari, sesame oil, garlic, salt and black pepper, then turn the beef to coat well. For the best flavour, marinate for 1 hour. If short on time, marinate for at least 10 minutes. 2. Prepare the Salad and Dressing While the beef is marinating, prepare the carrots, cucumbers, lettuce, bean sprouts, chilli and fresh herbs. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, water, brown sugar, garlic, grated carrot and diced chilli until well combined. Set aside. 3. Cook the Beef Remove the beef from the refrigerator around 10 minutes before cooking. Heat the cooking oil in a large non-stick frying pan over medium-high heat, or preheat a BBQ grill. Remove the beef from the marinade and cook for 3–4 minutes on each side, depending on its thickness, for medium doneness or until cooked to your liking. Transfer to a plate and rest for 10 minutes before slicing thinly against the grain. 4. Prepare the Noodles While the beef is resting, prepare the Pad Thai Rice Noodles in boiling water according to the packet instructions. Drain and rinse under cold running water, then toss with the olive oil or sesame oil to prevent sticking. 5. Assemble the Bowls Divide the noodles between individual serving bowls. Top with the carrots, cucumbers, lettuce, bean sprouts, chilli, fresh herbs and sliced beef. Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges. 6. DIY Serving Option For a relaxed shared meal, place the noodles, vegetables, herbs, sliced beef, dressing and lime wedges in separate bowls or on serving platters. Let everyone build their own Beef Noodle Salad Bowl just the way they like it. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Beef Noodle Salad Bowl (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

If you love the creamy, comforting flavours of Marry Me Chicken, this Creamy Tuscan Chicken and Rice is the one-pan dinner you need. Tender chicken, fluffy basmati rice, semi-sun-dried tomatoes and spinach cook together in a rich, creamy parmesan sauce, creating an easy gluten-free meal that’s full of flavour. Ready in around 30 minutes, it’s ideal for busy weeknights, meal prep, or whenever you want something hearty and comforting without a lot of washing up. Creamy Tuscan Chicken and Rice (gluten-free) About This Creamy Tuscan Chicken and Rice The popular Marry Me Chicken inspired this recipe, but I wanted to create a heartier gluten-free version using rice instead of pasta. Basmati rice works beautifully here because it absorbs the creamy sauce while still keeping its light texture. Semi-sun-dried tomatoes bring a sweet, tangy richness, while spinach, cream, and parmesan create that familiar Tuscan-style combination. Everything cooks in one pan, making it an easy dinner that feels comforting enough for a weeknight but still a little special. Watch How to Make It Tips for the Best Creamy Tuscan Chicken and Rice Sear the chicken well: Cook the chicken until golden to build flavour. Avoid overcrowding the pan, as this can cause the chicken to steam instead of brown. Use the flavour in the pan: When cooking the onion, scrape up any browned bits left from the chicken. They add extra depth to the sauce. Rinse the rice: Rinse the basmati rice before cooking to remove excess starch and help keep the grains light rather than clumpy. Check the rice early: Start checking around the 10-minute mark. Overcooking can cause the rice to become too soft. Swap the tomatoes: Semi-sun-dried tomatoes can be replaced with halved cherry or grape tomatoes. Cook them briefly in the pan first to bring out their sweetness. Make it dairy-free: Replace the cream with coconut milk or another creamy dairy-free alternative, and use dairy-free parmesan or nutritional yeast. Change the protein: Chicken breast, turkey or prawns can be used instead of chicken thighs. For a vegetarian version, use chickpeas or firm tofu. Add extra vegetables: Mushrooms, zucchini or capsicum all work well in this dish. Add some heat: A pinch of chilli flakes or finely diced fresh chilli adds a gentle kick. Meal Prep and Storage This recipe is also well suited to meal prep. Divide the cooked chicken and rice between airtight containers and refrigerate for up to 4 days. It can also be frozen for up to 1 month. When reheating, add a small splash of chicken stock or water to help loosen the rice and restore the creamy texture. Creamy Tuscan Chicken and Rice (gluten-free) Other Easy Dinner Recipes you'll Love Greek Spinach Rice with Feta Stovetop Chicken Pot Pie with Puff Pastry Dippers 20-minute Satay Chicken Lemon and Basil Gnocchi Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Tuscan Chicken and Rice (gluten-free) Creamy Tuscan Chicken and Rice (Gluten-Free) Serves: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes INGREDIENTS Chicken: 4–5 chicken thigh fillets 3 tablespoons olive oil 1 tablespoon Italian herbs 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon sea salt ½ teaspoon black pepper Rice: 1½ cups basmati rice, rinsed 1 onion, diced ¾ cup (150 g) semi-sun-dried tomatoes 3 cups (120 g) baby spinach 1 teaspoon sea salt 300 ml fresh cream or 270 ml coconut milk 600 ml chicken or vegetable stock ¼ cup parmesan cheese Garnish Fresh basil Lemon juice Parmesan cheese INSTRUCTIONS Prepare the Chicken: Heat the olive oil in a wide pan over medium heat. Add the chicken fillets and sear for about 3 minutes per side, or until golden brown. Season the chicken directly in the pan with the Italian herbs, sea salt, smoked paprika, garlic powder and black pepper. Once golden, remove the chicken from the pan and set aside on a plate. Prepare the Rice: In the same pan, sauté the onion with the sea salt for about 2 minutes, or until softened. Stir in the semi-sun-dried tomatoes and cook for another minute. Add the rice and stir to coat it in the flavourful mixture. Add the Stock and Cream: Pour in the chicken stock and cream, or coconut milk. Bring the mixture to the boil, stirring to combine. Once boiling, add the spinach and gently stir until it begins to wilt. Nestle the chicken fillets back into the pan and sprinkle over the parmesan cheese. Cook: Cover the pan with a lid, reduce the heat to a low simmer and cook for 10 minutes, or until the rice is tender and the liquid has been absorbed. Check occasionally to make sure the rice does not stick to the bottom of the pan. Garnish and Serve: Remove from the heat and allow the dish to sit for 5 minutes. Garnish with fresh basil, a generous squeeze of lemon juice and extra parmesan cheese. Serve and enjoy. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Creamy Tuscan Chicken and Rice (gluten-free) Margaret Pahos @CreateCookShare

Greek Spinach Rice with Feta (Spanakorizo -Σπανακόρυζο) is a traditional Greek spinach rice made with fresh spinach, rice, dill, parsley, lemon and plenty of extra virgin olive oil. Simple, nourishing and naturally gluten-free, this humble Greek dish is cooked until the rice is tender and juicy, then finished with lemon and crumbled feta. Greek Spinach Rice with Feta (Spanakorizo) About This Greek Spinach Rice Spanakorizo literally means spinach rice — spanaki (spinach) and rizi (rice) — and it is one of those everyday Greek dishes made from very simple ingredients. This was a staple in our house growing up, especially on busy evenings. My mum worked long hours as a seamstress, often sitting at her sewing machine all day, and spanakorizo was something she could put together quickly when she came home. As children, we weren’t exactly excited when we saw it on the table. Now, it’s one of those meals I find myself coming back to again and again. That’s the thing about humble food. It may not be the dish you appreciate most as a child, but later you understand why it was cooked so often - it was economical, nourishing, uncomplicated and fed everyone from one pot. My mum never added feta to hers. That’s something I’ve added over the years, and I love the salty, creamy contrast it brings to the spinach, herbs and lemon. Watch How to Make It What Should Spanakorizo Taste Like? Spanakorizo should be fresh, herbaceous and noticeably lemony, with plenty of flavour from the olive oil. And importantly, it shouldn’t be too dry. I like the rice tender and slightly loose, with some of the cooking liquid still surrounding it. That juicy texture is part of what makes this dish so comforting. The lemon and extra virgin olive oil added at the end bring everything together, while the feta adds richness without overpowering the simplicity of the dish. Greek Spinach Rice with Feta (Spanakorizo) Tips for the Best Spanakorizo Use fresh spinach. It gives the dish better texture and a fresher flavour than frozen spinach. Rinse the rice well. Rinse until the water runs clear, then drain before adding it to the pot. Use hot stock or boiling water. This helps the pot return to a simmer quickly and keeps the cooking process consistent. Don’t keep stirring the rice. Once the liquid has been added, cover and allow it to cook gently. Keep it juicy. Spanakorizo shouldn’t resemble dry pilaf. There should still be some moisture around the tender rice. Let it rest briefly. Five minutes covered allows the rice to settle without absorbing every last drop of liquid. Add lemon at the table. A generous squeeze of fresh lemon makes an enormous difference. Finish with good olive oil. A final drizzle adds flavour as well as richness. English Spinach (Australian) Storing, Reheating and Meal Prep Store leftover spanakorizo in an airtight container in the refrigerator for up to 3 days. It’s also a great option for meal prep because it keeps well and can be portioned into individual containers for easy lunches or dinners. The rice will continue absorbing liquid as it sits, so it will naturally become thicker in the fridge. When reheating, add a splash of hot water or vegetable stock and warm gently until the juicy consistency returns. You can also enjoy it cold or at room temperature, then finish with fresh lemon, extra virgin olive oil and feta just before serving. Greek Spinach Rice with Feta (Spanakorizo) How to Serve Spanakorizo Spanakorizo is substantial enough to serve as a vegetarian main meal, particularly with crumbled feta, olives and some gluten-free bread alongside. It also makes a wonderful side dish with grilled or roasted chicken, lamb or fish. And don’t feel you have to serve it piping hot. Spanakorizo is also delicious warm, at room temperature or even cold from the fridge. What to Serve with Spanakorizo Greek Salt Cod Fritters Stovetop Greek Lemon Oregano Chicken and Potatoes Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Lemon and Garlic Butter Fish Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Greek Spinach Rice with Feta (Spanakorizo) A comforting Greek classic made with spinach, rice, fresh herbs, lemon and plenty of extra virgin olive oil. Serves: 3 as a main | Prep Time: 10 minutes | Cook Time: 20 minutes INGREDIENTS Spanakorizo 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthways and finely sliced 300 g English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup fresh parsley, finely chopped 60 ml extra virgin olive oil 1 cup basmati or long-grain rice, rinsed until the water runs clear and drained 650 ml hot vegetable stock or boiling water (extra if needed) Sea salt, to taste Freshly ground black pepper To Serve Extra virgin olive oil Fresh lemon juice 150 g feta, crumbled (Dairy-free feta alternative), optional INSTRUCTIONS 1. Sauté the Aromatics Heat the olive oil in a large pot over medium heat. Add the onion and leek and cook for 3–4 minutes, stirring occasionally, until softened and translucent. 2. Wilt the Spinach Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted and reduced. 3. Add the Rice and Herbs Add the rice, dill and parsley. Season with sea salt and freshly ground black pepper, then stir until well combined. Pour in the hot vegetable stock or water and bring to a gentle simmer. 4. Cook the Rice Reduce the heat to low, cover and simmer gently for approximately 15 minutes, or until the rice is tender. Avoid stirring while the rice cooks. The finished spanakorizo should remain moist and slightly juicy, with a little liquid around the rice rather than being completely dry (add extra water if needed) 5. Rest Remove from the heat and leave covered for 5 minutes. Gently fluff the rice with a fork. If it has absorbed more liquid than you would like, stir through a small splash of hot stock or boiling water to loosen it. 6. Serve Spoon into shallow bowls and finish with a generous squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and the crumbled feta. Serve warm, at room temperature or cold. Spanakorizo is delicious as a light main meal or as a side dish. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Spinach Rice with Feta (Spanakorizo) Margaret Pahos @CreateCookShare

Fresh, vibrant, and unmistakably Mediterranean, Greek Salad or Horiatiki Salata, celebrates the beauty of simple ingredients done properly. Made with ripe tomatoes, crisp cucumber, sweet red onion, olives, creamy feta, and generous extra virgin olive oil, this classic village salad proves that flavour never needs complication, and traditionally, there’s absolutely no lettuce. The Classic Greek Salad, gluten-free What is a Greek Salad? Bursting with ripe tomatoes, crunchy cucumbers, sweet red onion, creamy feta, and a generous drizzle of golden extra virgin olive oil, the classic Greek Salad, known in Greece as Horiatiki Salata (Village Salad), is a true celebration of simplicity. This is the salad you’ll find across Greece in homes, tavernas, and seaside tables, built from ingredients that speak for themselves rather than being hidden beneath extras. Each element has a purpose: juicy tomatoes for sweetness, cucumber for freshness, olives for depth, sharp onion for balance, and thick pieces of feta that soften gently into the dressing. And despite what many versions suggest, a traditional Greek salad contains no lettuce. Its beauty lies in restraint, allowing quality produce, good olive oil, oregano, and red wine vinegar to create something effortlessly satisfying. Refreshing, colourful, and incredibly easy to prepare, this village-style salad is proof that some of the most memorable dishes come from doing less, but doing it well. Watch How to Make a Greek Salad The Classic Greek Salad, gluten-free Feta Using authentic Greek feta made in Greece is incredibly important when preparing a traditional Greek salad. While Australia produces some excellent local feta, the flavour and texture are simply not the same as true Greek feta, which is protected by tradition and made using specific methods that give it its distinctive tang, creaminess, and depth. If you are dairy-free, a suitable dairy-free alternative can absolutely be used while still enjoying the spirit of the dish. Some of my favourite Greek feta producers, widely available in many countries, include: Chelmos Feta, Dodoni Feta, Epiros Feta. Traditionally, the feta is served in a block on top of the salad and then a fork is used to break off pieces when serving yourself. Here is an example: However, I prefer to break up the feta with a fork before serving as this allows the feta to combine in and amongst the salad, creating a juicy, full-flavoured taste. In saying this, the most important thing to understand is that the feta must not be cubed but naturally broken up with a fork. This simple process makes a whole lot of difference. The Classic Greek Salad, gluten-free Recipes to serve with a Greek Salad Easter Greek Lamb Roast Greek Beef Patties Tender Roasted Lamb Pieces in a Pocket Lamb Cutlets with Sage and Chickpeas Rosemary and Garlic Potatoes The Classic Greek Salad, gluten-free Greek Salad Serves 4-6 as a side Prep 10 minutes INGREDIENTS For the Salad 2 Lebanese cucumbers, halved lengthways and sliced 5 ripe tomatoes, cut into wedges 1 small green capsicum, sliced 1 small red onion, thinly sliced ½–1 cup Kalamata olives (depending on preference) 200 g authentic Greek feta, broken into large chunks or served as a whole slab and gently broken at the table 2 teaspoons dried Greek oregano Sea salt, to taste Optional: A small handful of capers, for a more traditional village-style flavour For the Dressing ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar INSTRUCTIONS Prepare the vegetables Place the cucumber, tomatoes, capsicum, red onion, olives, and optional capers into a wide serving bowl. Season the salad Sprinkle generously with dried Greek oregano and sea salt, allowing the seasoning to fall evenly over the vegetables. Add the feta Place the feta over the salad in large natural pieces rather than diced cubes, or gently break it apart with your fingers before adding, if you prefer it more evenly distributed — just as my family enjoys it. Dress the salad Whisk the extra virgin olive oil and red wine vinegar and pour over the salad. Bring it together Using large serving spoons, gently toss the salad so the dressing and seasoning coat the vegetables while keeping the feta in generous pieces. Serve Serve immediately alongside your main meal with fresh bread to soak up the juices. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube The Classic Greek Salad, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare