Description
A delicious, summery salad that makes the most of leftover pieces of feta by gently frying them, tossed in a little bit of seasoned flour.
Ingredients
Scale
- 4 Large Handfuls Mixed Salad Leaves
- 1 Ripe Avocado, cubed
- 2 Large Handfuls Strawberries, hulled and quartered
- Small Handful Pine Nuts, lightly toasted
- 60g Feta (0.5 oz), cut into 1/2 cm slices
- 4 tbsp Plain (All Purpose Flour)
- Vegetable or Light Olive Oil
- 1 Small Egg, beaten
- 1/2 tsp Strawberry Balsamic Vinegar
- 1/2 tsp Extra Virgin Olive Oil
- 1/2 tsp Runny Honey
- Edible Flowers (optional, to decorate)
- Freshly Ground Black Pepper
Instructions
- Arrange the salad leaves, avocado and strawberries in two salad bowls, and sprinkle over the pine nuts.
- Dust the feta slices with the flour, and heat enough oil to just cover the bottom of a small frying pan over a medium high heat until the oil is shimmering.
- Dip the floured feta pieces in the egg and fry for a minute or two until golden on each side. Do this in batches, setting the pieces aside on a plate lined with kitchen paper to drain off some of the excess oil.
- While the cheese is frying, whisk together the vinegar, oil and honey to make the dressing. A lot of this is about personal taste. If you don’t think it tastes bright enough, add more vinegar. If you don’t think it is sweet enough, add more honey. If you want to dampen down the flavours a little, add more oil.
- Arrange the fried cheese pieces and the edible flowers around the strawberry and avocado pieces, and drizzle generously with the dressing.
- Finish each bowl with a good grind of black pepper and serve immediately.