BROUGHT TO YOU BY MAINLAND
Mainland Creamy Feta brings a taste of the Greek islands to your summer table, with its distinctive smooth and salty taste and creamy texture, perfect for dicing or crumbling. It’s ideal for adding to all sorts of dishes, and a perfect match for the corn and coriander of this Mexican salad.
Serves: 4 - 5
INGREDIENTS
FETA YOGHURT DRESSING
50 grams Mainland Creamy Feta
1 cup Greek natural yoghurt
½ cup coriander leaves
2 teaspoons hot sauce
1 clove garlic, chopped
ground pepper
CORN SALAD
70 grams pumpkin seeds
2 cups each corn kernels and roughly chopped rocket leaves
1 cup roughly chopped coriander leaves
1/3 cup roughly chopped mint leaves
1 green capsicum, diced
1 avocado, cubed
1 green chilli, thinly sliced
½ cucumber, cubed
¼ red onion, finely diced
100 grams corn chips, roughly crushed
¼ cup lemon juice
150 grams Mainland Creamy Feta, cubed
METHOD
Preheat the oven to 180°C regular bake.
DRESSING: Put the ingredients in a small food processor and blitz together. Season with pepper and set aside.
CORN SALAD: Place the pumpkin seeds on a small oven tray and bake for 4–5 minutes, until just beginning to colour.
Place the seeds in a large bowl and add the remaining salad ingredients, reserving a little of the feta to crumble on top. Toss everything together, drizzle over half of the dressing and toss again to incorporate.
Transfer the salad to a serving bowl and top with the reserved feta. Serve the remaining dressing alongside to drizzle on top.
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