The new Greek salad

Cooking Fish The new Greek salad

Detailed step-by-step description of how to cook the dish "The new Greek salad". Try it by all means

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Whisk oil and vinegar together, season then set aside at room temperature.
  2. In a separate bowl, place the salad leaves, tomato, cucumber, onion, olives, half the fetta and redcurrants. Season.
  3. Brush sardines with olive oil and grill for 2-3 minutes each side until just cooked. Toss the salad with dressing, then divide between six plates.
  4. Top each plate with sardines. Garnish with lemon wedges, remaining fetta and parsley.

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120ml extra virgin olive oil
40ml balsamic vinegar
1 x 200g bag mixed salad leaves
250g small roma tomatoes, halved, seeded, chopped
2 Lebanese cucumbers, peeled, halved, seeded, sliced
1 small red onion, thinly sliced
1/2 cup small kalamata olives
250g marinated fetta, crumbled
1/2 cup fresh or frozen redcurrants
12 large sardines, cleaned, gutted
Olive oil, to brush
Lemon wedges, to serve
Chopped flat-leaf parsley, to garnish

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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