Sunday, July 25
Salad on Sunday: Baked Feta and Walnuts
While surfing for a new recipe I came across MediterrAsian - a culinary journey exploring the wonderful and healthy cuisines of the Mediterranean and Asia. I fell in love with this rustic Greek-style salad with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.
2 teaspoons plus 4 tablespoons extra virgin olive oil
1 Tablespoon fresh oregano
½ teaspoon freshly ground black pepper
6 oz (180g) feta cheese, cut into small cubes
2/3 cup raw walnuts
1 clove garlic, crushed
3 tablespoons lemon juice
Pinch of sea salt
6 cups mixed salad
2 radishes, very thinly sliced
1 zucchini, very thinly sliced
Preheat the oven to 180C/350F. Mix 2 teaspoons of olive oil with the oregano and black pepper in a bowl and toss through the cubed feta cheese to coat well.
Arrange the feta cubes on a baking tray lined with non-stick baking paper. Bake in the oven for 10 minutes. Place the walnuts on a separate baking tray and bake for the final 3 minutes of cooking, then roughly chop.
Mix the remaining 4 tablespoons of olive oil, garlic, lemon juice and salt in a jar with a lid and shake to combine. In a large bowl, toss with half the dressing with the salad leaves, radish slices and zucchini. Top each salad with baked feta and walnuts. Drizzle salads with the remaining dressing to serve.