Farm Salad with Feta
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
1 iceberg lettuce, broken into rough pieces
1 small telegraph cucumber, cut into rough chunks
1 small fennel bulb, thinly sliced
12 large pitted green olives, halved
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt and ground pepper
200 gram block firm feta
METHOD
Layer the lettuce, cucumber, fennel and olives on a large platter.
Drizzle over the lemon juice and olive oil then season with salt and pepper.
Top with pieces of feta and drizzle with olive oil and ground pepper.
Serve with: Grilled Prawns and Baby Octopus.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.