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

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

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Ingredients

Method

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