FETA SALAD WITH SPINACH, TOASTED BREAD, SUMAC AND PINENUTS
Ingredients
500g young, tender spinach, washed and spun dry
200g good quality feta cheese, crumbled
1 dessertspoon fresh oregano Serves 4
75g pine nuts, very lightly toasted
½ loaf day old bread, crust removed and torn into bite size pieces
Olive oil
Dressing
½ clove garlic, crushed to a paste with salt
1 Tablespoon good-quality red wine vinegar
2 teaspoon sumac
4 Tablespoons extra virgin olive oil
Sea salt and black pepper
200g good quality feta cheese, crumbled
1 dessertspoon fresh oregano Serves 4
75g pine nuts, very lightly toasted
½ loaf day old bread, crust removed and torn into bite size pieces
Olive oil
Dressing
½ clove garlic, crushed to a paste with salt
1 Tablespoon good-quality red wine vinegar
2 teaspoon sumac
4 Tablespoons extra virgin olive oil
Sea salt and black pepper
Method
To toast the bread pieces, preheat the oven to 180`C. Drizzle the oil over the bread and toss to coat, lightly season with salt and pepper, tip out on to a tray and bake until golden and crisp. Remove and cool down.
For the dressing, whisk all the ingredients together and taste for seasoning.
To assemble the salad, put the spinach, toasted bread, half the feta, the oregano and pine nuts in a large mixing bowl. Pour on most of the dressing and give everything a good toss. Serve with remaining feta and dressing on top.
For the dressing, whisk all the ingredients together and taste for seasoning.
To assemble the salad, put the spinach, toasted bread, half the feta, the oregano and pine nuts in a large mixing bowl. Pour on most of the dressing and give everything a good toss. Serve with remaining feta and dressing on top.
Comments