Fattoush Salad with Persian Fetta and Pomegranate Molasses Dressing
- 275g jar Yarra Valley Dairy Persian Fetta
- ⅓ cup pomegranate molasses
- ⅓ cup lemon juice
- 1 tsp sumac
- Salt and pepper to taste
- 2-3 baby cos lettuce cut into wedges.
- 2 Lebanese cucumbers finely sliced
- 12 red radishes finely sliced
- 6 spring onions finely sliced
- 500g cherry tomatoes halved
- 1 bunch mint, leaves picked
- 100g pita crisps
- Micro herbs to garnish (optional)
Drain oil from fetta, reserving ½ cup of the oil for the dressing.
Whisk pomegranate molasses, reserved fetta oil, lemon juice and sumac. Season to taste and set aside.
Arrange the lettuce, radish, cucumber, spring onions and cherry tomatoes on a serving dish. Drizzle with the dressing.
Crumble the Yarra Valley Dairy Persian Fetta over salad finishing with the pita crisps and micro herbs (if desired).
serves 4–6ingredients 2-2 ½ kg leg of lamb -boneless, butterflied 1tsp salt flakes Cracked pepper 275g jar Yarra Valley Dairy Persian Fetta 1 cup herbs (a mix of the following) thyme, sage, rosemary 1 cup continental parsley 10 cloves garlic 1 tbsp lemon zest ½ tsp...
serves 4ingredients 2 sheets puff pastry 1-2 chorizo sausage sliced thinly ½ zucchini julienned with a peeler or a mandolin ⅓ cup peas 4 eggs 1 cup cream 275g jar Yarra Valley Dairy Persian Fetta, drained from oil keeping aside some fetta to use in salad garnish SALAD...
serves 4ingredients 2 tbsp olive oil 4 skinless chicken thigh fillets - 150gm each 1 small brown onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground cumin, ground coriander and smoked paprika 1 tbsp red wine vinegar 400gm canned chopped tomatoes...