PEAS, FETA & CROUTON SALAD
COOKBOOK: Mag recipe (Coles)
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
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.