Feta Olive Chermoula Lunch Box

• 70 g, cubed — Feta cheese
• 120 g — Plain nonfat Greek yogurt
• 70 g — Canned chickpeas, drained and rinsed
• 30 g — Pitted black olives
• 80 g, diced — Cucumber with peel
• 100 g, halved — Raw cherry tomatoes
• 70 g, diced — Raw red bell pepper
• 12 g, chopped — Fresh cilantro
• 15 g — Fresh lemon juice
• 5 g — Extra-virgin olive oil
• 2 g, grated — Raw garlic
• 0.6 g — Smoked paprika

Method

1. 1Measure ingredients: Make the chermoulaMeasure cilantro, lemon juice, extra virgin olive oil, garlic, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the chermoulaStir cilantro, lemon, oil, garlic, and paprika for 45 seconds.45 secLook for: The sauce is bright green-red and spoonable.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Measure ingredients: Flavor the yogurtMeasure nonfat greek yogurt and cilantro using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Flavor the yogurtFold half the chermoula through all yogurt and reserve the rest separately.30 secLook for: The yogurt is pale green with visible herb flecks.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Pack the lunch boxPack feta, keeping the full portion together and the rim clean.Look for: Everything is evenly positioned and ready for the next action.
6. 6Dry chickpeasDry chickpeas, olives, cucumber, tomatoes, and pepper in separate sections with chermoula yogurt and reserved sauce.Look for: Crisp vegetables remain dry and feta cubes hold their shape.Safety: Use clean equipment and refrigerate perishable ingredients promptly.