How to BAKED FETTA AND GREEN BEAN SALAD


July 16, 2019 Facebook Twitter LinkedIn Google+ Foods


baked feeta and salad

What’s better than salty, crumbly fetta cheese? BAKED salty, crumbly fetta cheese. This recipe evolved out of necessity. I was making a salad for lunch and it was imperative that it had an element of cheese to it. I struggle to think of a salad as being a meal without some kind of dairy additive and as I was out of my beloved haloumi, I had to improvise.

When I was pregnant with Ollie, I really missed cheese. I’m not overstating it when I tell you that I dreamt about platter piled high with brie and crackers. My lovely friend Mary brought me a wheel of Kind Island Triple Cream Brie when we returned home from the hospital, post birth. I truly believe it was that cheese that helped bring my milk in. It was when I was in the throes of cheese withdrawal that a friend suggested that I bake my beloved fetta. Baking would kill any nasties in their tracks AND add an extra element of deliciousness.

I never got around to trying it back then but I had those words ringing in my ears when I rummaged through the fridge, increasingly desperately searching for the haloumi I was sure was there (it wasn’t). I did however, have a decent sized chunk of fetta left over and I thought I may as well give it a whirl.

Baking fetta is as easy as it sounds. I simply placed my chunk onto a baking tray, drizzled it with olive oil and scattered over some dried oregano and a teensy pinch of sea salt. I then squeezed some fresh lemon juice over the whole thing, covered the tray in foil and whacked it in a moderately hot oven (around 160C fan forced).

I baked it for around 40 minutes and knew it was good to go when I peeked under the foil and saw my formerly rather uninspired chunk all gooey and brown and caramelized.

I tossed this together with some green beans that I’d sautéed in garlic and butter and whatever greens I had lying around (spinach, rocket and my lovely neighbours fresh lettuce). I also added some avocado chunks to up the creamy factor.

The dressing I made was designed to complement the salty, creaminess of the fetta. I mixed together  3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 1 tsp rice bran syrup, a squeeze of lemon and a pinch each of salt and pepper.

Quick, easy and totally delicious.