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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a combination of two favourite summer salads. It comes together surprisingly quickly, with minimal cooking involved. Ingredients:
2 yellow peppers |
1 small fennel bulb |
2 eggs, cooked,peeled and sliced into wedges |
4 tomatoes (vine-ripened are best) |
1 head soft lettuce, torn into bite-sized pieces (not iceberg) |
1 can anchovies in oil, drained |
2 shallots, finely chopped |
basil leaves, to serve |
3 tablespoons small black olives |
75 g feta, drained |
100 ml olive oil |
3 -5 sprigs fresh oregano, leaves finely chopped |
1 lemon, juiced |
2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar |
salt & freshly ground black pepper, to taste |
Directions:
1. Blacken the peppers over a flame or in your oven.
2. When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
3. This allows the pepper to sweat and makes the skin easy to remove.
4. Peel and then slice into thin strips, removing the seeds and inner white membrane.
5. Put the peppers on a plate, season with a bit of olive oil and set aside.
6. Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
7. Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
8. Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
9. Assemble on a big platter or six individual plates.
10. Drizzle the dressing over the leaves, eggs and vegetables.
11. Snip over the basil, sprinkle on some olives and serve.
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