Mixed vegetable & feta salad with sourdough for 6 person
Here’s a salad with the lot – chunks of bread, olives to eat with your fingers and salty feta.
Ingredients for Mixed vegetable & feta salad with sourdough
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 120ml olive oil
- 2 baby fennel bulbs, halved lengthways, thinly sliced
- 1 red onion, halved, thinly sliced
- 2 red capsicums, halved, seeded, cut into 1cm-thick strips
- 200g sourdough bread, cut into 3cm pieces
- 1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced
Mixed vegetable & feta salad with sourdough, How to Make
Step 1Preheat oven to 200°C. Whisk the vinegar lemon juice and 80ml (1/3 cup) oil in a large bowl. Add the fennel and onion, and toss to combine. Set aside for 30 minutes to develop the flavours.
Step 2Combine the capsicum and 1 tablespoon of the remaining oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. Place the sourdough and remaining oil in a bowl and toss to coat. Add to the capsicum and bake for a further 10-12 minutes or until the capsicum is soft and the bread is light golden.
Step 3Transfer the bread and capsicum to a large serving bowl. Add the fennel mixture and cucumber and toss to combine. Add the olives, feta and basil. Toss gently to combine.
Serves 6 as a side.
Additional information for Mixed vegetable & feta salad with sourdough
Preparation: 0:30 Minutes, Cooking: 0:35 Minutes, Serving: 6 Person, Level:
1488 kj Energy, 26g Fat Total, 6g Saturated Fat, 4g Fibre, 8g Protein, 11mg Cholesterol, 622.08mg Sodium, 5g Carbs (sugar), 21g Carbs (total),
All nutrition values are per serve
This Mixed vegetable & feta salad with sourdough published first on: Australian Good Taste, Images by: Rob PalmerYou May Also Like
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