PEACH, FETTA AND MINT SALAD WITH PUL BIBER

Super Food Ideas - - BOOK EXTRACT | FEASTS -

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.

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