PEACH, FETTA AND MINT SALAD WITH PUL BIBER
SERVES 6 PREP 15 MINUTES
4 large peaches, halved, cut into wedges 1 red onion, halved, thinly sliced Extra virgin olive oil, for drizzling 1 tablespoon pul biber chilli flakes (see notes) Juice of ½ lemon 200g fetta, crumbled into small pieces 1 small bunch fresh mint, leaves picked and thinly sliced
1 Place peach, onion, a good drizzle of oil, pul biber and lemon juice in a bowl. Season generously with salt and pepper. Mix well. 2 Transfer to a serving dish. Scatter over the fetta and mint. Serve. NUTRITION: (per serve) 917kj; 14.1g fat; 6g sat fat; 7.7g protein; 12.5g carbs; 4g fibre; 23mg chol; 405mg sodium.