Name: Barbecued feta on mediterranean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 100g pieces feta; aluminium foil, to wrap; 1 tablespoon olive oil; 2 clove garlic, chopped finely; 2 teaspoon fresh oregano, finely chopped; 2 teaspoon fresh marjoram, finely chopped; 4 (160g) thick slices sourdough bread; 100 gram baby spinach leaves; 3/4 cup (110g) seeded kalamata olives; 2/3 cup (100g) semi-dried tomatoes, drained; 12 cup (150g) marinated quartered artichoke hearts, drained; 2/3 cup (110g) caperberries, rinsed, drained; 2 tablespoon lemon juice

Barbecued feta on mediterranean salad

Parcels of herb-rubbed feta cooked over the barbecue and spread on delicious crusty bread is the summer time starter of your dreams.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 x 100g pieces feta

aluminium foil, to wrap

1 tablespoon olive oil

2 clove garlic, chopped finely

2 teaspoon fresh oregano, finely chopped

2 teaspoon fresh marjoram, finely chopped

4 (160g) thick slices sourdough bread

100 gram baby spinach leaves

3/4 cup (110g) seeded kalamata olives

2/3 cup (100g) semi-dried tomatoes, drained

12 cup (150g) marinated quartered artichoke hearts, drained

2/3 cup (110g) caperberries, rinsed, drained

2 tablespoon lemon juice

Method

1.Place each piece of feta on a 20cm square piece of foil.

2.Using your fingers, rub combined oil, garlic and herbs onto feta; wrap foil around feta to enclose.

3.Place foil parcels on a heated barbecue grill plate; cook for about 5 minutes, or until cheese is heated through.

4.On the barbecue grill plate, toast bread on both sides for about 1 minute, or until golden.

5.Meanwhile, place spinach, olives, tomato, artichokes, caperberries and juice in a large bowl; toss gently to combine.

6.Divide salad among serving plates; top with toast and feta.

Caperberries are available at selected delicatessens and specialty food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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