Farm Salad with Feta
Photography by 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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