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Neil Perry

Grilled bread salad with Persian Feta and Ligurian olives

Grilled bread salad with Persian Feta and Ligurian olives
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Try this easy to make salad with bread, Feta & olives.

Ingredients

  • 4 slices day old sourdough bread
  • 4 vine ripened tomatoes peeled & deseeded, cut into 1/4's
  • 4 vine ripened tomatoes peeled & deseeded, cut into quarters
  • 100 g cooked white beans
  • 20 eschallots roasted with garlic & olive oil
  • 20 basil leaves
  • 2 bunches rocket leaves
  • 100 g persian feta cheese
  • 60 g ligurian olives
  • Vincotto red wine vinegar
  • Extra virgin olive oil
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Method

  1. Soak the white beans overnight.
  2. Blanch the beans twice and then cook in chicken stock.
  3. Allow to cool dressed in olive oil after cooking.
  4. Brush the bread with olive oil and rub with garlic.
  5. Grill the bread well and slice into thin strips.
  6. Toss the salad ingredients together, tearing the rocket and basil leaves.
  7. Break over the Persian feta and dress with the vinegar and olive oil.
  8. Grind over black pepper and serve.
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What do you think?

 
  • IOKASTI MINIATI
    February 2009

    FETA CHEESE IS 100% PERCENT GREEK. AS A PRODUCT OF GREECE IT HAS A PROTECTED ORIGIN NAME. FOR ANYONE THAT DOES NOT KNOW LET ME FRESH YOUR MEMORY ATHENS ACROPOLIS ANCIENT GREEK TRAGEDIES..........

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