Feta is a healthy option for a salad, I really fancied doing something different with it and thought I would have a go of baking it. I love the new texture the feta has, it’s warm, fluffy and slightly gooey but still holds it shape. The honey works so well I’ve had it in a tapas restaurant over feta stuffed courgette flowers and it was delicious. As you have the salty feta I wanted to put something earthy with it and I got the idea from the pre packaged salads in the supermarket for the beetroot, but I just made it my own. This salad was so delicious, light feta, earthy slightly pickled beetroot, salty olives and sharp citrus note from the preserved lemon. A fresh crisp salad leaf and sweet sun dried tomato just finishes everything off perfectly.
Ingredients (serves 2)
For the feta
- 2 blocks of feta, I like odeyssea
- 4 sprigs of thyme
- 2 pinches of chilli flakes
- 1 tbsp runny honey, halved
For the beetroot salsa
- 250g cooked beetroot, pickled (I used baby), cut into small chunks
- 130g tub of pitted green olives, cut into small chunks
- 1 preserved lemon (recipe here), cut into small chunks
- Small bunch of parsley, roughly chopped
- 1 tbsp olive oil
- 1 tsp good quality balsamic vinegar (sweet)
- Juice of half a lemon
- Season to taste, the preserved lemon seasoned mine
For the salad
- 1 crispy lettuce such as gem, cos or iceberg
- 6 sun dried tomatoes, drained
- Pre heat oven to 200/180 degrees (fan). Lay out 2 sheets of grease proof paper bid enough to enclose the feta but not to touch the sides. Add the feta blocks and share the chilli flakes, thyme sprigs and honey. Scrunch up the grease proof paper and tie at the top so there are no gaps. Bake in the oven for 20 minutes.
- While the feta is baking, add all the salsa ingredients in a bowl and mix to combine.
- To serve add the sliced lettuce leaves to a serving plate or bowl, top with the sun dried tomatoes. Add the salsa and baked feta. Enjoy.