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Look at this gorgeous summer salad – doesn’t make you feel hungry?

Here’s the recipe. It has lots of protein so it can be a main dish salad or you can use it as an accompaniment to a fish or meat barbecue.

Ingredients

150 – 200g fat-reduced Fetta cheese

Tablespoon of Macadamia nut oil

squirt of Gourmet Garden mild chilli paste

Handful of fresh, chopped coriander

Tablespoon of chopped shallots (spring onions for UK visitors)

4 hard-boiled eggs

Half a small oak leaf lettuce

Large handful of rocket (Aragula to my US visitors)

Handful of salted cashews and macadamia nuts

6 baby Roma tomatoes quartered lengthwise

1/2 a lebanese cucumber sliced

1/2 avocado sliced

2 tablespoons of Praise Fat Free French Dressing

Method

First we need hard boil the eggs and leave them in iced water to cool down quickly. That way they won’t form those grey rings around the yolks.

Then we can move on to making the marinade for the Fetta cheese. Mix the Macadamia Oil with a squirt of mild chilli, the chopped shallots and the chopped coriander. Chop the Fetta into cubes and coat with the marinade and then leave to marinate for an hour or so. (If you don’t have time then just leave for as long as possible it will still be tasty.)

Wash the lettuce and rocket, pat, or spin dry if you have a salad spinner, and make a bed of these lovely greens on your platter. Peel your eggs and quarter them lengthwise.

Now we just layer everything on top of the layer of greens. First the eggs, then the tomatoes and cucumbers.

Then layer the avocado slices and then the marinated Fetta.

Sprinkle the cashews and macadamias on top and then drizzle the whole thing with a few tablespoons of the salad dressing.

Serve with a lovely, fresh-baked, home-made loaf and enjoy!

(The links are provided for information only. I have no affiliation with any of these companies, these are just  the products I happened to use.)

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