Cucumber Ribbon Salad with Caramelised Feta & Green Yoghurt Dressing
A simple, light salad with the addition of pan-fried feta for saltiness and texture.
- Serves: 4 |
- Prep Time : 20 mins |
- Cook Time : 10 mins
½ C (125 ml) plain yoghurt
20 g rocket
3 sprigs of dill
2 Tbsp (30 ml) chopped chives
zest and juice of 1 lemon
salt and pepper
3 squares or rounds of feta, cut into slices, about half a cm thick
1 large cucumber, peeled into ribbons
100 g walnuts, toasted
100 g sugar snap peas, halved
2 sprigs of dill, chopped
2 Tbsp (30 ml) chives, chopped
mixed micro herbs (optional)
Place all of the ingredients into a blender and blitz until smooth, then season to taste. Add a splash of milk if you need to thin the dressing out slightly.
Set a large, non-stick frying pan over medium-high heat. Add a splash of olive oil and fry the feta on all sides until golden. Allow to cool then break into chunks.
Layer the ribbons onto a serving platter and drizzle with dressing. Top with toasted nuts, chunks of caramelised feta, sugar snap peas, fronds of dill, chives and micro herbs. Season with a sprinkle of black pepper and serve with any extra dressing on the side.