Tomato and Baked Feta Salad

A few weeks ago I discovered the delight of baked feta. I literally become addicted and made it three times in one week! I drizzle a round of feta with a bit of honey and olive oil and bake it in the oven for about 5 minutes, until it just starts to go a bit golden. It is seriously delicious and you can add it anything. Salads are the obvious choice, it you can add to any sort of grain (quinoa is a good choice) to make it more exciting and it definitely can pass off in some sort of cheese-based dessert. The whole salty-sweet combo is just too good!

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One of my favourite ways to eat baked feta is in a Greek Salad inspired dish. It has all the usual suspects – tomatoes, cucumber, oregano – and it is such a great side on a summers day. I made it as a side for braaied (barbecued) peri-peri chicken, complementing the spicy chicken perfectly! The key to using such simple ingredients is to ensure they are top quality – good olive oil is essential, fresh oregano and ripe tomatoes. YUM!

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To top it off, it is on the table in 5 minutes! You will never look at feta or a Greek salad the same ever again.

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Tomato and Baked Feta Salad

Serves 2

  • 2 tomatoes, thinly sliced
  • 1 round of feta
  • Honey
  • 1/4 cucumber, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 lemon
  • 2 Tbsp oregano
  • 2 Tbsp parsley
  • Olive oil (good quality)
  • Salt and pepper
  1. Pre-heat the oven to 180 C
  2. Place the feta in a small baking tray and drizzle with a bit of honey (I normally use 1 tsp) and a olive oil
  3. Bake in the oven for about 5 minutes
  4. While it is baking, place the tomatoes, cucumber, onion and herbs on a large plate
  5. When the feta is done, take out the oven and let it cool for a minute or two. It will be very soft when it comes out and as it cools it will slowly become harder
  6. Break into pieces (use a knife or fork because it will probably still be quite hot) and add to salad
  7. Season with salt and pepper
  8. Drizzle some olive oil and squeeze the juice of 1 lemon over the top (if it is a big lemon add half a lemon)

Apple Slaw with Tahini Dressing

Growing up I really disliked cole slaw. It always was swimming in mayo and for some unknown reason there were always raisins. Soggy raisin! I like raisins but not in a cole slaw!

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Over the last few years I have started to enjoy slaw again, mainly because I make my own. I never (EVER) add raisins and I always swop out the mayo for yoghurt, tahini or a simple lemon and olive dressing. There are so many crunchy vegetables you can add – sugar snap peas, carrots, fennel, apple – as well as other tasty toppings like sesame seeds and sprouts Continue reading “Apple Slaw with Tahini Dressing”

Rainbow Noodle Salad with Mapled Chicken

I am a huge vegetable fan and I love the rainbow on my plate. When I saw this recipe the colours really caught my eye! In fact, the whole recipe book, called Bowl + Spoon, is filled with colourful, vegetable packed recipes. I think I cooked 5 things out of it in 2 weeks.

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I did however change this recipe to suit my pantry and taste. The original recipe uses tofu instead of chicken. I am not a huge fan of tofu, so this swop was essential! However, if you are vegetarian or vegan the recipes uses 400g of extra-firm tofu. The dressing for the salad also calls for yellow miso – unfortunately I couldn’t find yellow miso, or miso in general, for that matter in the shops (though I have bought it from Pick ‘n Pay since and I have seen in Woolworths), so I just left it out of the dressing.

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Tomato and Caper Salad

A Caprese salad is honestly one of my best things to eat, combing some of my favourite ingredients, flavours and cuisine.  Tomato and basil are obviously a classic combination and, unless you are a vegan, I doubt there is a person in the world who doesn’t like mozzarella. When I say mozzarella, I mean proper buffalo mozzarella in the whey, not that hard, tasteless stuff that comes in block like cheddar from a supermarket.

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In an attempt to retain to last vestiges of summer and coax the warm weather back to Cape Town (it worked a bit because this weekend was a stunner!), I changed up the traditional caprese salad recipe.

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Lemon-thyme Roast Chicken Salad with Red Pepper Pesto-Tomato Dressing

Pinch of Salt is now a year old! Can’t believe how quickly the last year has flown by! I know haven’t posted in a while, the last month or so have been so incredibly busy!

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Doug and I did a long weekend road trip to a wedding in the Karoo, I have been to London and back, I turned 25 (EEK!) and I hosted a Cuppa for Cansa (http://www.cuppa.org.za).

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The Cuppa for Cansa is an amazing event where individuals  or organisations can host a ‘cuppa’ to raise money for the CANSA foundation! There was so panic just before everyone arrived because I was still prepping food and cooking bran muffins in the oven but everything went off smoothly. I am so proud to say the Cuppa I host raised over R 4 000! So a big thanks to everyone who donated! Continue reading “Lemon-thyme Roast Chicken Salad with Red Pepper Pesto-Tomato Dressing”

Lamb and Haloumi Salad

Two weekends ago I went to a kitchen tea in Stellenbosch. We went to Clos Malverne Wine farm for a wine and ice cream tasting, two of my favourite things. The  ice creams came in such interesting flavour combinations: beetroot ice cream with  candied nuts, rosemary and dark chocolate with prune and guava.

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The wine was paired perfectly with the different ice creams, and I was pleasantly surprised that I enjoyed the unusual flavours. I am normally a classic chocolate ice cream person. If you are ever in the Stellenbosch area, do yourself a favour and give it a try. Continue reading “Lamb and Haloumi Salad”

Sugar Snap Pea, Radish and Mozzarella Salad

On Sunday, it was an absolute of a pearler of a day. The sun was shining, it was actually hot and the braai was out. Doug and I prepared a delicious peri-peri chicken for my family for a late Sunday lunch. Watch this space – the recipe will come soon! So delicious.

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Warm Winter Salad

Winter hit Cape Town this weekend, it is absolutely freezing cold (there is definitely snow somewhere).  Although a stew or curry can cure the winter blues, I do tend to crave vegetables.  Salad is such an uninspiring meal to make during the cold months – cold lettuce, cold cucumber, cold feta….its all too summery and conducive to hot, sunny day.

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Winter Roast Butternut Salad with Lemon Dressing

When most people think of salad they think hot summer days, lettuce, refreshing cucumber, nothing hot or cooked and anything else along those lines.  But I think there is a whole class of salads that can fit into the winter category and can make the perfect side or even meal during those cold winter months.

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Continue reading “Winter Roast Butternut Salad with Lemon Dressing”

Courgette Carpaccio

When the sun is out on the weekend, the beers get cracked, ice gets popped into the Gin and tonics and the braai comes out.  What is better than a lamb chop, delicious steak or chicken on the braai, with that char-grilled smokey flavour.

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