Ingredients
- 200g Riverina Dairy Greek Fetta
- 2 red capsicums
- 3 medium eggplant, cut into chunks
- 6 tbsp extra-virgin olive oil
- 1 tsp cinnamon
- 200g green bean, blanched
- 1 small red onion, sliced into half moons
- Handful of parsley, roughly chopped
Dressing
- 1 garlic glove crushed
- 1 tbsp lemon juice
- 5 tbsp extra-virgin olive oil
Mediterranean Fetta Salad
- Preheat oven to 200°C (180°C fan forced) and set the grill to its highest setting.
- Cut the capsicum into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag and seal, when cool enough to handle, scrape skins off and set the capsicum aside.
- Add the eggplants to a baking tray, season with olive oil, cinnamon, salt and pepper. Roast until golden and softened for approximately 25 minutes.
- Bring a saucepan of water to the boil. Top & tail green beans then blanch by plunging into boiling water for 2 minutes until crisp to tender.
- Combine all the dressing ingredients and mix well.
- To serve, place the eggplant, green beans, onion and capsicum on a large serving plate. Scatter with the fetta. Pour the dressing over and finish with the parsley.
