Mixed vegetable & feta salad with sourdough

Cooking Salads Mixed vegetable & feta salad with sourdough

Heres a salad with the lot - chunks of bread, olives to eat with your fingers and salty feta.

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Whisk the vinegar lemon juice and 80ml (1/3 cup) oil in a large bowl. Add the fennel and onion, and toss to combine. Set aside for 30 minutes to develop the flavours.
  2. Combine the capsicum and 1 tablespoon of the remaining oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. Place the sourdough and remaining oil in a bowl and toss to coat. Add to the capsicum and bake for a further 10-12 minutes or until the capsicum is soft and the bread is light golden.
  3. Transfer the bread and capsicum to a large serving bowl. Add the fennel mixture and cucumber and toss to combine. Add the olives, feta and basil. Toss gently to combine.

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1 tbsp red wine vinegar
2 tbsp fresh lemon juice
120ml olive oil
2 baby fennel bulbs, halved lengthways, thinly sliced
1 red onion, halved, thinly sliced
2 red capsicums, halved, seeded, cut into 1cm-thick strips
200g sourdough bread, cut into 3cm pieces
1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced
95g kalamata olives
100g feta, drained
1 cup fresh basil leaves

Adv

Autors
Preparation time
30
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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