Strawberries, avocado and fetta all come together beautifully with fresh herbs and a tangy dressing to create a delightfully attractive salad. This salad is packed with fresh seasonal produce that makes it the ideal summer salad idea.
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Ingredients
Method
1.Pat fetta dry with paper towel; brush fetta with 1 tablespoon of olive oil and coat in sumac. Heat a chargrill pan (or frying pan) over medium heat. Place a piece of baking paper in pan; cook fetta for 6 minutes on each side (topping with paper again before you flip it to the other side) or until strong grill marks appear. Transfer to a wire rack to cool.
2.Toast mustard seeds in a small frying pan over medium heat for 2 minutes or until they start to pop. Transfer to a small bowl; stir in vinegar, remaining oil and the honey. Season to taste.
3.Layer avocado, strawberries, green onion, herbs and almonds on a platter; top with coarsely crumbled fetta. Drizzle with mustard dressing. Serve immediately.
Make sure you buy a firm fetta so it doesn’t melt when grilled; you could use haloumi instead of fetta. To freshen herbs, place in a bowl of iced cold water for 5 minutes. Drain; pat dry with paper towel.
Note
