Baked Feta and Walnut Salad
Serves 4
A 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 teaspoon dried oregano
½ teaspoon freshly ground black pepper
6 oz (170g) feta cheese — cut into small cubes
⅔ cup raw walnuts
1 clove garlic — crushed
3 tablespoons lemon juice
Pinch of salt
6 cups mixed salad leaves of your choice — washed and shaken dry
2 radishes — very thinly sliced
1 zucchini — very thinly sliced
PREHEAT the oven to 350°F/180°C. MIX 2
teaspoons of olive oil with the dried 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. PLACE the remaining 4 tablespoons of olive oil,
garlic, lemon juice and salt in a jar with a lid and shake to
combine. PLACE the salad leaves, radish slices and zucchini slices
in a salad bowl and toss with half the dressing to coat. SCATTER
over the baked feta and walnuts and drizzle with the remaining
dressing to serve.
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