feta

lentil and feta salad

~ aplotzi ~ Leave a comment

This salad is just an assembly job and only takes a few minutes to make. It originally comes from a low carb cook book I covet called Easy Low Carb and the recipes are complied by different authors. I think it’s out of print now, but it’s full of recipes to inspire anyone who wants to cook low carb or low G.I. but wants to keep it interesting and delicious. I have tweaked this recipe a bit to suit my tastes. I replaced the vinegar with lemon juice and added a tad of sweetness and lemon zest because lemon zest from organic unwaxed lemons is a really healthy addition to your food as well as super tasty. This salad is perfect with fish or meat or with other salads or just as a snack.

Continue reading →

fennel salad with pistachios and feta

~ aplotzi ~ Leave a comment

I had a salad similar to this with my friend Amanda this week in a restaurant. We really liked it and thought it was a great idea, but thought the dressing needed a bit more oomph. Roasted fennel is a fantastic ingredient in a salad, it loses its liquoricey flavour and has a delicious delicate flavour and texture. I’ve also added a few extra ingredients to make it more tasty. This recipe has all the right components for our tastes plus there’s the crunchy and creamy thing going on which we love.

Recipe

Serves 2.

Ingredients:
2 fennel bulbs sliced fairly thinly
100g Feta
A lemon cut into wedges
Some baby salad leaves
A sprinkling of Sumac
A handful of pistachios
2 tablespoons of pomegranate seeds
3 tablespoons olive oil plus a bit more for roasting the fennel
2 teaspoons lime juice
2 tablespoons of pomegranate molasses
Salt and pepper to taste

dscf3069 Continue reading →

pea mint and feta salad

~ aplotzi ~ Leave a comment

I’m a pea-a-holic and nothing thrills me more than peas in a recipe, so I made this salad as a homage to the pea, which incidentally,  is one of the highest fibre vegetables.
I eat this on home made bruschetta but if you do eat meat, it’s excellent with Lamb chops or roast chicken.

Serves 4 as a side dish.

Ingredients:
1 cup of frozen petit pois, thawed overnight in fridge (by the way, they don’t need cooking)
1 small bunch of fresh mint finely chopped
1 shredded cos lettuce
Juice and zest of a lemon
2 teaspoons maple syrup
50 ml of olive oil
1 clove of crushed garlic
½ block of crumbled feta cheese

DSCF1529 Continue reading →