COOKBOOK: Mag recipe (Coles)

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My favourite salads are always dressed with just plain olive oil.

Nowadays there are thousands of different salad dressings but I prefer a good extra virgin olive oil. This salad was perfect for me!

Sometimes you wonder how you can add variety to a salad or perhaps wish to serve two different salads, here’s one that is a little different to your ordinary lettuce and tomatoes. It felt like it was a combination of Greek and Spanish! Loved it :)

Eat It Or Starve!?? Eat it



1/2 sourdough vienna loaf - cubed

olive oil

2 cups baby peas

2 spring onions, sliced

2 loosely packed cups rocket (about 50g)

80g danish feta - cubed

Salt & Pepper

Heat oil in frying pan.

Fry spring onions lightly, add peas. Fry for a further minute .Cool.

Place cubed bread in bowl. Add olive oil and mix well. Place bread on tray. Bake for 20mins (moderate oven 180C) or grill for less than 7-10mins (you must check the colour - grilling is much faster). Cool.

Add rocket in serving bowl. Add pea mixture and croutons. Add feta. Season and mix. Ready to serve.

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