ZUCCHINI, CHILLI, MINT & FETA SALAD

Cuisine - - XMAS CLASSICS - RECIPE BY NATALIA SCHAM­ROTH

SERVES 4 / PREPA­RA­TION 15 MIN­UTES / COOK­ING 15 MIN­UTES

You need to use good feta for this recipe. I pre­fer a firm sheep’s milk feta sim­i­lar to the style made in Greece.

6 large zucchini, sliced into

thin rounds

3 ta­ble­spoons olive oil

2 large hand­fuls baby spinach leaves 12-15 pit­ted black olives 150g feta cheese

1 large red chilli, seeded

and finely sliced

3 ta­ble­spoons mint leaves,

finely chopped

6 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons red wine vine­gar

Fry the zucchini in the oil un­til golden. Sea­son well with salt and pep­per then drain on pa­per tow­els.

On a large plat­ter or in a bowl, place the spinach, olives, zucchini, crum­bled feta, chilli and mint. Dress the salad with sea salt, freshly ground black pep­per, ex­tra vir­gin olive oil and red wine vine­gar. Note: Natalia's orig­i­nal ver­sion of this salad in­cluded pan-fried lamb back­strap, tossed through the veg­eta­bles.

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