Warm fetta salad with sun-dried tomato
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Croutons of french breadstick; fried in olive oil | |
| 6 | Thick slices sheep's fetta cut from a block | |
| 12 | tablespoons | Extra virgin olive oil |
| 3 | tablespoons | Sherry vinegar or red wine vinegar |
| Few sprigs rocket for each plate | ||
| 9 | Sun-dried tomatoes in olive oil | |
| Salt and pepper | ||
| Chopped basil | ||
Directions
THE DRESSING
In advance, cut the cheese to fit the croutons. Place on a baking tray ready to grill. Wash the rocket; dry well. Julienne the sun-dried tomatoes. Mix the dressing ingredients; set aside.
To serve: Grill the cheese a few minutes, not too close to the griller, until it heats through, and just begins to "slacken" on the edges (not enough to skin or colour). Transfer to the centre of each plate. Scatter a little rocket around the cheese, and a smattering of sun-dried tomato. Drizzle the salad with dressing; garnish with chopped basil. Serves 6 as an entree.
Variation: Change rocket for dwarf frise; diced Granny Smith apple for the sun-dried tomato. Stir 2 tblspns cider vinegar and 1 tspn honey into 6 tblspns sheep's yoghurt; salt and pepper. Drizzle this around the plate rather than over the salad. Scatter chopped walnuts.
Serves 6 as an entree or cheese course.
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