Mediterranean fishcakes and Greek salad

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This meal was inspired by buying some Mediterranean styled Tuna fishcakes from our local store.  I’ve not had many fishcakes before, I thought they were a little dull, but the idea of these ones interested me.  I took a chance and bought said items (reduced, no less!) and pondered what to do with them.

A little while back I’d come across a lovely idea for roasting cherry tomatoes with a little olive oil, salt, balsamic vinegar and very thin slices of garlic.  You roast them for about 10 minutes at 180c in a fan oven (200c otherwise) until their skins just start to crack open.  Hubby requested these tomatoes again, so that just left me trying to think of something a bit more interesting than new potatoes to go with them both…..

I found this lovely recipe for a Greek salad, from “A family feast” website and you can click here for the recipe.  What’s not to like?  Pasta, feta cheese, olives, lots of lemon, garlic and fresh herbs…. I must confess I’d not tried artichoke hearts before so that was something new to try.

Loved every mouthful!  I shall now be researching recipes for making our own fishcakes and I’ll be able to report back on that at some future date!  This felt like a healthy meal, lots of vegetables in it and as long as you don’t go mad with feta cheese, there’s not much bad fat in it either!

Thanks for reading!

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