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50g of oregano.

Use oregano in tomato-based dishes, pizzas, and Mediterranean cooking for its strong, earthy flavour.

Recipe 1: Greek Salad with Oregano Dressing
Utensils:

• Mixing bowl
• Whisk
• Large salad bowl
• Knife and cutting board

Ingredients:

• 4 large tomatoes, chopped
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 green pepper, chopped
• 200g feta cheese, crumbled
• 1/2 cup Kalamata olives
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

• In a large salad bowl, combine tomatoes, cucumber, red onion, green pepper, feta, and olives.
• In a small mixing bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
• Pour the oregano dressing over the salad and toss gently to combine.
• Serve fresh, garnished with additional oregano if desired.

Recipe 2: Oregano Garlic Roasted Potatoes

Utensils:

• Baking sheet
• Large mixing bowl
• Spatula or wooden spoon

Ingredients:

• 1kg baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

• Preheat the oven to 200°C (180°C fan).
• In a large mixing bowl, toss the halved potatoes with olive oil, garlic, oregano, paprika, salt, and pepper until evenly coated.
• Spread the potatoes on a baking sheet in a single layer.
• Roast in the oven for 35-40 minutes, stirring halfway through, until the potatoes are crispy and golden.
• Garnish with fresh parsley and serve hot.