Ingredients
- 100g Riverina Dairy Greek Style Fetta
- 1 Red Capsicum
- 1 large Eggplant, 3-4cm chunks
- Extra Virgin Olive Oil
- Salt & Pepper
- ½ teaspoon Cinnamon
- 100g Green Beans
- ½ Red Onion, sliced, small wedges
- Parsley, roughly chopped, to serve
Dressing
- 2 tablespoons extra-virgin Olive Oil
- 1 clove Garlic clove, crushed
- 1 tbsp Lemon juice
Mediterranean Fetta Salad
- Preheat the oven to 200°C. Preheat grill to high.
- Cut the capsicums into quarters. Place capsicum skin-side up on a baking tray and grill until the skins are blackened. Place capsicum in a zip lock bag and leave to steam. Once cool, peel off the capsicum skins (optional).
- Spread the eggplant chunks on a baking tray and drizzle with olive oil. Sprinkle salt, pepper and cinnamon. Roast eggplant for 20 minutes, or until golden.
- Blanch the green beans for 1 minute in boiling water.
- To make dressing: In a small bowl, combine the olive oil, crushed garlic and lemon juice.
- To assemble the salad, combine the roasted eggplant, blanched green beans, red onion, and grilled capsicum in a serving dish. Crumble the fetta over the top, drizzle the dressing, and garnish with parsley. Serve!
