The ubiquitous Greek Salad – I detest raw onions so I always order without, even if I do get a frown of disapproval! So here’s my own version, without onion, of course, but I did include roasted garlic and crushed mint in the dressing!
|6 large cloves of garlic (in their paper)
2 handfuls baby spinach leaves
2 handfuls rocket
½ fennel bulb, finely sliced
6-8 Pomodorino tomatoes, halved
8 dry black olives – pitted
4 sun-dried tomatoes (in oil)
100g Barrel-aged feta
|Basil leaves, torn
3 tbsps. Avocado oil
1 tbsp. sherry balsamic
½ tsp. Dijon mustard
Generous handful of mint leaves (minced)
Preheat oven to 200oC. Roast the garlic cloves for 15-20 minutes or until the paper starts splitting. Meanwhile, share the rocket and spinach between 2 plates, followed by the fennel, tomatoes, olives and sun-dried tomatoes. Cut the feta into 2 slabs and place in the middle of the salad. Scatter with the torn basil, roasted garlic and some pink peppercorns. Finish with a generous drizzle of the dressing.