Kumato feta salad
Recipe courtesy of Perfection Fresh | perfection.com.au
Serves: 4
Prep: 15 mins
- 500g Kumato tomatoes
- 1/4 cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp dried Greek oregano
- 1 Tbsp chopped chives
- 4 green onions
- 150g marinated feta
- 1/4 cup pistachio kernels, toasted, chopped
- 50g wild rocket
Slice tomatoes into 1cm-thick slices and arrange over a serving board or platter and season with salt and pepper. Combine oil, vinegar, oregano, chives and green onions together and spoon over the tomatoes. Cover and set aside for 10 minutes.
Just before serving, crumble over the feta, scatter over the pistachio nuts and rocket. Drizzle with a little extra virgin olive oil. Serve.
Chickpea, parsley and feta salad
Coya – French, Middle Eastern Cuisine, New Holland Publishers, RRP $39.99. Available from all good book retailers or online at newhollandpublishers.com
Serves: 4-6
Prep: 30 mins, plus overnight
- 200g dried chickpeas
- 1/4 tsp bicarbonate of soda
- 1 cup chopped flat-leaf (Italian) parsley
- 100ml sherry vinegar
- 200g feta cheese
- 50ml extra virgin olive oil
- 1 telegraph cucumber, peeled and ribboned
- 1/2 tsp ground cumin
Soak the chickpeas overnight. The next day, drain and add 1.5 litres (6 cups) water. Bring to the boil and cook for about 15 minutes, or until tender. Add the bicarbonate of soda, then drain. Combine the chickpeas with all of the remaining ingredients and mix well. Serve as a salad, vegetarian entrée or as an accompaniment to any main meal.
