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

This Veal Minute Steak with Romesco Potato Salad is a quick, colourful gluten-free dinner packed with flavour. Tender veal minute steaks cook in just minutes, while baby potatoes and crisp green beans are tossed through a smoky Romesco sauce made with roasted capsicum, sun-dried tomatoes and almonds. Ready in around 30 minutes, it’s an easy high-protein meal for busy weeknights. Veal Minute Steak with Romesco Potato Salad (gluten-free) Why You’ll Love This Veal Minute Steak with Romesco Potato Salad This recipe brings together plenty of flavour in one quick and easy meal. The smoky, tangy Romesco sauce coats the tender potatoes and crisp green beans beautifully, while the veal minute steaks cook in just a few minutes. With bold flavours, contrasting textures and everything ready in around 30 minutes, it’s a satisfying weeknight dinner that still feels a little special. Watch How to Make It Veal Minute Steak with Romesco Potato Salad (gluten-free) Tips for the Best Veal Minute Steak with Romesco Potato Salad Make the Romesco Ahead: The Romesco sauce can be prepared a day in advance and stored in an airtight container in the fridge. You can also toast the almonds ahead of time. Cut the Potatoes Evenly: Keep the baby potatoes similar in size so they cook at the same rate and become evenly tender. Keep the Beans Crisp: Blanch the green beans briefly, then transfer them to iced water to stop the cooking and help keep their colour and crunch. Don’t Overcook the Veal: Minute steaks cook very quickly, so keep a close eye on them. Rest for a minute before serving to help keep them juicy. Use Leftover Romesco: Any extra sauce is delicious as a dip, sandwich spread or tossed through pasta. Try a Different Protein: You can swap the veal for beef or chicken minute steaks if preferred. Veal Minute Steak with Romesco Potato Salad (gluten-free) How to Make Veal Steak with Romesco Salad in 30 Minutes Step 1: Cook the Potatoes Place the halved baby potatoes in a saucepan of salted water. Bring to the boil and cook until tender. Step 2: Toast the Almonds While the potatoes cook, place the flaked almonds in a dry frying pan over medium heat. Toast until lightly golden and fragrant, then set aside. Step 3: Make the Romesco Sauce Add all the Romesco sauce ingredients to a food processor and blend until combined but still slightly textured. Set aside. Step 4: Cook the Green Beans Add the green beans to the potatoes during the final few minutes of cooking. Cook until just tender, then drain both the potatoes and beans and allow them to cool slightly. Step 5: Season the Veal Rub the veal minute steaks with olive oil, salt, thyme, garlic powder, onion powder, white pepper and lemon zest. Step 6: Assemble the Potato Salad Toss the potatoes with half of the Romesco sauce. Spread the remaining sauce over a serving platter, then arrange the green beans and potatoes on top. Finish with parsley and the toasted almonds. Step 7: Cook the Veal Heat a frying pan or grill pan over high heat. Cook the veal in batches for 1–2 minutes on each side, depending on thickness. Rest briefly before serving. Step 8: Serve Arrange the veal alongside the Romesco potato salad and spoon over any extra sauce, if desired. Veal Minute Steak with Romesco Potato Salad (gluten-free) Veal Minute Steak with Romesco Potato Salad (gluten-free) Veal Minute Steak with Romesco Potato Salad (gluten-free) Serves 4-6 | Prep 15 minutes | Cooks 30 minutes INGREDIENTS Steaks: 650g (8x80g) veal or beef minute steaks 2 tablespoons olive oil 1 teaspoon sea salt flakes 1 teaspoon dried thyme 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon white pepper Zest of 1 lemon Salad: 800g baby potatoes, cut in half or quarters 300g green beans, trimmed Romesco Sauce: 90g (1 cup) flaked almonds, toasted 450g jar roasted red capsicums, drained 100g semi-sun-dried tomatoes, drained 4 garlic cloves 80ml (1/3 cup) extra virgin olive oil 60ml (¼ cup) lemon juice 2 tablespoons red wine vinegar 2 teaspoons smoked paprika 1 teaspoon chili flakes Generous amount of salt and pepper to taste Garnish: Parsley Flaked Almonds, toasted INSTRUCTIONS 1. Prepare the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly. 2. Cook the Green Beans: In the last 3 minutes of boiling the potatoes, add the trimmed green beans to the same pot to blanch them. Drain both the potatoes and beans, then set aside. 3. Toast the Almonds: While the potatoes are boiling, heat a dry pan over medium heat. Add the flaked almonds in a single layer and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the heat and set aside to cool. 4. Make the Romesco Sauce: While the potatoes are cooking, prepare the dressing. In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted flaked almonds, olive oil, lemon juice, red wine vinegar, garlic, smoked paprika, chili flakes, salt, and pepper. Pulse until smooth but still textured. Add a tablespoon of water if too thick. Note: The dressing may be more than is needed. If you find it too much, store a quarter of it in an airtight jar in the fridge for up to 5 days. It can used with any vegetable, protein, pasta or on bread. 5. Assemble the Salad: Toss half of the Romesco dressing over the potatoes, ensuring they are evenly coated. Spread the remaining dressing across the bottom of a large serving platter. Arrange the green beans first and then the potatoes over the beans. Garnish with chopped parsley and a sprinkle of toasted almonds for added crunch. 6. Prepare the Minute Steaks: Place the steaks in a bowl, drizzle with olive oil, and season with sea salt, thyme, garlic powder, onion powder, white pepper, and lemon zest. Rub the mixture into the steaks to evenly coat. 7. Cook the Steaks: Heat a large non-stick frying pan or grill pan over high heat. Once hot, cook the steaks in batches for 1-2 minutes per side, depending on your preferred doneness. Remove the steaks from the pan and allow them to rest for a minute before serving. For extra flavour drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice. 8. Serve: Arrange the minute steaks beside the potato and green bean salad. Optionally, drizzle some of the remaining Romesco sauce over the steaks. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Veal Minute Steak with Romesco Potato Salad (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

These Goat Cheese, Apricot and Walnut Pinwheels are an easy sweet and savoury appetiser made with creamy goat cheese, apricot jam and crunchy walnuts. Perfect for parties, picnics and entertaining, they can be prepared ahead and served at room temperature, with a drizzle of honey for an extra touch of sweetness. Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) The Story Behind these Goat Cheese, Apricot, and Walnut Pinwheels Growing up, walnuts were always part of my mum’s kitchen, from savoury dishes to traditional Greek sweets like karithopita. I still associate them with family, sharing and the comforting flavours I grew up with. These Goat Cheese, Apricot and Walnut Pinwheels are a more modern way of using an ingredient I’ve always loved. The creamy goat cheese, sweet apricot jam and crunchy walnuts work beautifully together, especially with a little drizzle of honey. It’s a simple recipe, but one that still feels connected to home and the food I grew up sharing. Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Watch How to Make It Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) How to make the perfect Goat Cheese, Apricot, and Walnut Pinwheels Even Filling: Spread the apricot jam and goat cheese evenly, but avoid overfilling, as this can cause the filling to spill out while baking. Cut Cleanly: Use a sharp knife to slice the rolls into even pieces. Wiping the blade between cuts can help maintain clean edges. Prevent Sticking: Lightly grease your muffin tin or line it with small squares of baking paper to prevent the pinwheels from sticking after baking. Customize the Flavour: Experiment with add-ins like a pinch of cinnamon or a sprinkle of chili flakes for extra depth, or swap the apricot jam for fig jam for a unique twist. Cool Before Serving: Allow the pinwheels to cool slightly in the tin before removing them to avoid breaking. They’re delicious warm or at room temperature! Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Other Appetiser Recipes you'll LOVE Spinach and Feta Fritters Greek Salad Dipping Oil Spinach and Feta Pinwheels Brie and Cranberry Puff Pastry Bites Ricotta and Prosciutto Potato Gem Cups PastryLess Spanakopita Tempura Vegetables Caribbean Spice Chicken Wings Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Prep Time: 15 minutes | Cook Time: 25 minutes Makes: Approximately 24–30 pinwheels, depending on how thickly you slice the rolls and the size of the pastry sheets. INGREDIENTS 4 sheets puff pastry, thawed (gluten-free optional) ½+ cup apricot jam / conserve 1¼ cup (300g) goat cheese ¾-1 cup (100g) Crumbed Walnuts (Lucky Nuts have them ready crumbed) ¼ cup fresh thyme leaves 1 egg (whisked with 1 tablespoon of water) Serve with either: Honey, for drizzling as a balanced flavour option Sweet chilli, for dipping as a bolder flavour option Note: You may need to slightly vary the amount of each ingredient depending on the size of your puff pastry sheets, as some puff pastry sheets are smaller or larger than others. INSTRUCTIONS 1. Preheat the oven: Set your oven to 210°C (410°F) and lightly grease 24–30 muffin tin holes with olive oil. 2. Prepare the pastry: Lay each puff pastry sheet on a flat surface. Spread ¼ of the apricot jam evenly across each sheet, leaving a 2 cm border at the top edge. Dot ¼ of the goat cheese over the jam and spread it gently with a butter knife. Sprinkle ¼ of the chopped walnuts and thyme leaves on top. 3. Roll and slice: Starting from the bottom edge, tightly roll each pastry sheet into a log. Using a sharp knife, slice each log into 2–3 cm thick pinwheels. 4. Arrange and bake: Place the pinwheels in the prepared muffin tin and brush each with the egg wash. Bake for 25 minutes or until golden and puffed. 5. Serve: Allow the pinwheels to cool slightly. For a balanced flavour, drizzle with honey and garnish with fresh thyme. For a bolder option, serve with sweet chilli sauce on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Goat Cheese, Apricot, and Walnut Pinwheels (gluten-free) Margaret Pahos @CreateCookShare

This Green and Gold Tropical Pavlova Wreath is an easy, eye-catching dessert made with individual pavlovas, whipped mascarpone, tropical fruit, coconut and white chocolate. With fresh piña colada-inspired flavours and no baking required, it’s a beautiful pull-apart centrepiece for Christmas, summer entertaining or any festive gathering. The Story Behind the Recipe The inspiration for this recipe came from a desire to create a tropical twist on a classic pavlova. I originally planned to make one large pavlova topped with vibrant fruits like mango and pineapple instead of the usual strawberries and kiwi. Then I spotted these individual pavlova bases and couldn’t resist! While I used lemon myrtle bases for an extra flavor boost, this recipe works just as beautifully with traditional individual or large pavlovas. It’s an effortless way to bring a touch of summer to your celebrations with a dessert that’s as stunning as it is delicious. Watch How to Make It Helpful Tips for a Perfect Tropical Pavlova Wreath Chill the Cream: Keep the mascarpone and thickened cream in the fridge until you’re ready to whip them. Cold cream whips better and gives a lighter, fluffier texture. Prep the Fruit First: Slice all the fruits and set them aside before assembling the pavlovas. This will make the process smoother and ensure the pavlovas stay fresh and crisp. White Chocolate Shaving Trick: Use a vegetable peeler on a chilled white chocolate block to create delicate curls. If the chocolate is too hard, let it sit at room temperature for a minute before peeling. Make Ahead: You can prepare the fruit, and nuts a few hours in advance and store them separately. Assemble the pavlovas just before serving to keep them crisp. Keep it Neat: Use a spoon to gently drizzle passionfruit pulp so it doesn’t overwhelm the other fruits. Customize the Nuts: If hazelnuts or pistachios aren’t your favorite, swap them for almonds or leave them out entirely for a nut-free option. Other Gluten-Free Dessert Ideas Lemon and Blueberry Bundt Cake Pavlova Rocky Road Chocolate Coated Fruit Platter Fruit and Nut Christmas Cake NYE Greek Cake (Vasilopita) Green & Gold Tropical Pavlova Wreath (with Mascarpone Whipped Cream, Tropical Fruit and White Chocolate) Serves: 12 | Prep Time: 20 minutes INGREDIENTS 3 packs of Lemon Myrtle 4-Pack Individual Pavlovas (12 pavlovas total) OR 12 traditional individual pavlovas (24 pavlovas if using mini) 200mL thickened cream 200g mascarpone ½ teaspoon vanilla extract ½ small mango ½ cup fresh pineapple 1 kiwi fruit 6 green grapes 3 tablespoons Passionfruit Pulp ¼ cup hazelnuts and pistachios, roughly chopped (or use just one nut variety if preferred) 50g cooking white chocolate 2 tablespoons desiccated or shaved coconut, for sprinkling Fresh mint leaves, for garnish INSTRUCTIONS Prepare the Fruit: · Peel and clean the mango, pineapple, and kiwi fruit. · Slice one mango cheek in half lengthwise, then into thin strips for quarter-moon shapes. · For the pineapple, slice one side, halve it, and then cut into thin quarter-moon strips. · Peel the kiwi and slice into half-moons. · Halve the grapes lengthwise and set aside. Prepare the Whipped Cream: In a large mixing bowl, combine the mascarpone, thickened cream, and vanilla extract. Whip with an electric mixer on medium speed until soft peaks form (approximately 2–3 minutes). Avoid overwhipping. Assemble the Wreath: On a large, round serving platter or board, arrange the 12 pavlovas in a circular shape to form a larger wreath. Add the Cream: Spoon a heaped tablespoon of the mascarpone whipped cream onto the centre of each pavlova. Top with Tropical Fruits: Arrange the fruits one at a time: place the mango slices, followed by the pineapple, kiwi, and grapes on top of each pavlova. Spoon a small drizzle of Woolworths Passionfruit Pulp over the cream and fruits. Add Texture and Garnish: Sprinkle the chopped hazelnuts and pistachios over the pavlovas. Lightly dust with desiccated coconut for a tropical twist. Decorate with White Chocolate: Use a potato peeler or sharp knife to shave white chocolate curls or shards and scatter them across the pavlovas. Finish with Mint: Garnish each pavlova with a small sprig of mint leaves for a fresh finish. Serve immediately as a stunning centerpiece for any gathering. The tropical flavours and creamy mascarpone combine beautifully to create a dessert that is light, refreshing, and absolutely irresistible! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Margaret Pahos @CreateCookShare

This Pesto Bacon and Eggs Brekkie Burger Platter is a fun, colourful breakfast spread made for sharing. With crispy bacon, cheesy eggs, homemade pesto, avocado, roasted capsicum, cream cheese, rocket and toasted gluten-free buns, everyone can build their own perfect breakfast burger. It’s especially good for Christmas morning, brunch or relaxed family gatherings. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) The Story Behind the Recipe This Pesto Bacon and Eggs Brekkie Burger Platter was born out of a fun morning in the kitchen with my son. We wanted to create something that felt special but was easy enough to throw together while the family relaxed. The idea started with his love for crispy bacon and my obsession with perfectly cooked mozzarella-topped eggs. To take it to the next level, we added a vibrant homemade pesto that ties all the flavours together. The result is a platter full of bold, fresh, and satisfying ingredients—perfect for a Christmas morning spread where everyone can enjoy building their ultimate breakfast burger. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Watch How to Make It Tips for Perfect Eggs with Crispy Mozzarella Use the Right Pan: A non-stick frying pan or a well-seasoned cast iron skillet will make cooking the eggs easier and prevent sticking. Control the Heat: Cook the eggs over medium-low heat to ensure the whites cook evenly without overcooking the yolks. Cheese Placement for Crispy Edges: Once you add the mozzarella, sprinkle a little extra around the edge of the egg whites. This creates a delicious golden, crispy cheese crust as it fries. Cover the Pan: When the cheese is added, covering the pan with a lid traps heat and steam, helping the cheese melt and the whites set quickly. Don’t Rush: Wait until the edges of the eggs turn golden and crisp before removing them. If they stick slightly, let them cook for another 30 seconds—they’ll naturally release as they crisp up. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Additional Tips Toast the Buns Properly: Ensure your buns are lightly charred but not overly browned for a balance of flavor and texture. A smear of butter or olive oil can add a golden touch. Keep the Bacon Warm: Cook bacon first and keep it warm in a low oven (around 80°C/175°F) while you prepare the other elements. Customize to Taste: Feel free to let the family add their toppings. Serve extras like red onion, tomato, and additional pesto on the side for a fun, build-your-own-burger experience! Balance the Pesto: To achieve a creamier texture, blend the pesto with a little cream cheese. Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) More Breakfast and Brunch Ideas Hash Brown Toast with Avocado and Eggs Spinach and Feta Loaf Bagel Brunch Board Spinach and Feta Breakfast Biscuits Ratatouille Shakshuka Sweet Potato Quiche with a Wrap Base Spanish Omelette Pesto Bacon and Egg Brekkie Burger Platter (gluten-free) Pesto Bacon and Egg Burger Platter (gluten-free) INGREDIENTS Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes For the rolls: 2 packets Venerdi Sweet Potato Sourdough Buns (or any gluten-free buns of choice) 2 cups baby rocket leaves or baby spinach 1 avocado, thinly sliced 12 strips of streaky bacon 6 eggs 6 slices cheese (cheddar, havarti, swiss or gouda) ½ cup mozzarella, grated ½ cup cream cheese ½ cup roasted capsicum strips, jarred Chilli flakes (optional) Sea salt and black pepper For the pesto: 6 tablespoons store-bought pesto OR make your own: 2 cups basil leaves 2 garlic cloves ¼ cup olive oil 2 tablespoons lemon juice ¼ cup parmesan cheese ¼ cup pine nuts Sea salt and black pepper Optional extras: 1 small red onion, thinly slices 1 large tomato, thinly sliced INSTRUCTIONS Make the Pesto: If preparing homemade pesto, blend the basil leaves, garlic, olive oil, lemon juice, parmesan cheese, and pine nuts in a food processor until smooth. Season with salt and pepper to taste (If pesto too thick add an extra tablespoon of olive oil). Toast the Buns: Place the sweet potato sourdough buns, cut side down in a hot, dry frying pan for 1-2 minutes, until golden and slightly charred. Cook the Bacon: In the same pan over medium heat cook the bacon until slightly crispy. Transfer to a paper towel-lined plate to cool slightly, then cut into 10cm strips. Cook the Eggs: In the same pan, remove any excessive fat with paper towels. Then using the remaining bacon fat, crack the eggs in and season with sea salt, black pepper, and chilli flakes (if using). Cook for a minute, then place over the top a tablespoon or so of grated mozzarella cheese, cover the pan with a lid for 2 minutes or until the cheese melts and the egg whites are set. Assemble the Buns: Spread cream cheese on bottom half of the bun, then add rocket, strips of roasted capsicum, sliced cheese, bacon, avocado, mozzarella egg, then spread the pesto on the top bun and place on top. Serve: Press the buns together gently and serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Pesto Bacon and Egg Brekkie Burger Platter Margaret Pahos @CreateCookShare

This Baked Feta and Olives with Crusty Baguette is an easy Mediterranean-style appetiser made with creamy baked feta, Kalamata and green olives, sun-dried tomatoes and fragrant herbs. Served warm with crispy gluten-free baguette slices for dipping into the flavourful olive oil, it’s an effortless yet impressive dish that’s perfect for entertaining. Baked Feta and Olives with Crusty Baguette (gluten-free) The Story Behind this Baked Feta and Olives The inspiration for this Baked Feta and Olives with Crusty Baguette comes from my mum, who baked feta long before it became trendy. Growing up, her kitchen was always filled with the aroma of warm bread and cheese, and she’d serve it with a simple Green Lettuce Salad, creating a simple yet unforgettable lunch. I wanted to recreate that comforting dish but with my own twist—adding olives, sun-dried tomatoes, and a medley of dried herbs for extra flavour. Baking the feta transforms it into a creamy, indulgent spread that pairs beautifully with crispy gluten-free baguette slices. It’s now my signature dinner party favourite! Watch How to Make It Helpful tips to perfect your Baked Feta with Olives Choose Quality Ingredients: Opt for a good-quality block of Greek feta as it holds its shape while baking and offers the best creamy texture. Customizable Toppings: Swap sun-dried tomatoes for cherry tomatoes or add roasted red peppers for a different flavour profile. Herb Variations: Fresh thyme or rosemary sprigs can replace dried herbs for a more aromatic touch. Serving Warm: Ensure it’s served straight from the oven to enjoy the melted, creamy texture of the feta. Make It Ahead: Assemble the dish a few hours in advance and store it in the fridge. Pop it in the oven just before serving. Pairing Options: While baguettes are ideal, gluten-free crackers or vegetable sticks are great alternatives for dipping. Add a Kick: Sprinkle chilli flakes or drizzle a bit of honey for a sweet and spicy contrast. Baked Feta and Olives with Crusty Baguette (gluten-free) Other Gluten Free Appetisers you'll LOVE Spinach and Feta Fritters Goat's Cheese, Apricot & Walnut Pinwheels Salmon and Buffalo Mozzarella Potato Gem Cups Brie and Cranberry Puff Pastry Bites Spinach and Feta Pinwheels Whipped Feta Falafel Board Baked Feta and Olives with Crusty Baguette (gluten-free) Baked Feta and Olives with Crusty Baguette (gluten-free) Serves 8 as an appetiser | Prep: 10 minutes | Cook: 25 minutes INGREDIENTS Baked Olives and Feta: 250g block Greek feta 200g (1 cup) pitted kalamata olives 200g (1 cup) pitted green olives 150g (1 cup) semi sun-dried tomato strips, drained 3 fresh garlic cloves, finely chopped or grated ¼ cup extra virgin olive oil ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme Freshly ground pepper To garnish (optional): Fresh parsley, finely chopped Basil leaves Chilli flakes (optional) Lemon wedges Sliced Baguette: 1 baguette (I used Schar gluten-free Baguette) 3-4 tablespoons olive oil or olive oil spray 2 tablespoons fresh parsley, finely chopped (optional dried parsley) INSTRUCTIONS Preheat oven and bake baguette: Line a baking tray with baking paper and preheat the oven to 200°C (fan forced). Slice the baguette into 2cm thick slices and place onto the baking sheet. Spray with olive oil and sprinkle parsley over the top. Place into the oven and bake for 10 minutes. While baking, prepare the olives and feta. Combine the olives and semi sun-dried tomatoes: In a 25 x 15cm baking dish, place the kalamata and green olives, semi sun-dried tomatoes, and garlic. Toss to combine, then create a space in the centre for the block of feta. Add the feta and herbs: Place the block of feta in the centre of the baking dish. Sprinkle the feta and olives with the dried oregano, basil, and thyme, then drizzle everything with extra virgin olive oil. Bake: Remove the baguettes from the oven and place the feta and olives into the oven. Bake for 15 minutes. In the meantime, arrange the sliced baguettes on a serving platter or bowl. Garnish and Serve: Garnish the baked feta with finely chopped parsley, basil leaves, and optional chilli flakes and a squeeze of lemon juice for an extra kick. Serve warm out of the oven alongside the baguettes (or gluten-free crackers). This dish is perfect for sharing with friends or as a light appetizer before a main course. Have you tried this recipe? Please leave me a rating below or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok OR YouTube Baked Feta and Olives with Crusty Baguette (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare