Ingredients
Spinach and fetta salad
Method
Spinach and fetta salad
1.Using a zester. remove zest from 1 medium lemon in long thin strips; place in small heatproof bowl. Cover with boiling water; drain. Repeat process (cover with boiling water; drain) two more times.
2.Remove remaining skin and pith from lemon. Segment flesh over small bowl to catch juice; coarsely chop flesh.
3.Add well-drained zest and flesh to bowl with juice; add olive oil and oregano, season to taste.
4.Combine spinach leaves, mint and dill leaves in medium bowl. Just before serving, add feta, pine nuts and dressing; toss gently to combine.
