2014-01-02
Tomato and Feta Salad
Ingredients
- 150 gms almonds, skinned
- 2 punnets of tomatoes on the vine
- 4 cloves of garlic, skin on and bruised
- Rind of 1 orange, finely grated
- Bay leaf
- Oregano, roughly chopped
- Salt and pepper
- Olive oil
- 150 gms raisins
- Persian feta
- Servings : 4
- Prep Time : 15 mins
- Cooking Time : 20 mins
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Method
- Cook the skinned almonds in a preheated oven at 200ºC for 10 minutes, or until golden brown. Remove and set aside to cool and then chop roughly.
- Place the tomatoes, garlic, orange rind, bay leaf and oregano (save some to garnish) in a baking tray and drizzle with olive oil and season well.
- Cook in a preheated oven at 200ºC for 5 minutes and then add the raisins and cook for a further 5 minutes.
- Remove from oven and place onto a large serving plate.
- Sprinkle with the crumbled feta, almonds and oregano and serve immediately.
This was a combination of a couple of different salads that my sister and I used to make. When we were together last summer we decided to combine the two and came up with his recipe.
Recipe Category: Mains & Sides
