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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This salad, with tomatoes, spinach, basil and feta can be served as a main course with crusty bread or pasta, or as a starter heaped onto crostini. Recipe comes from The Complete Stir-Fry Cookbook by Bay Books. Ingredients:
2 tablespoons olive oil |
1 red onion, sliced |
1 red capsicum, cut into small squares |
2 garlic cloves, thinly sliced |
250 g cherry tomatoes, halved |
150 g baby english spinach leaves |
1/2 cup basil leaves |
125 g feta cheese, crumbled |
Directions:
1. Heat the wok until very hot, add the oil & swirl it around to coat the base & sides of the wok.
2. Add the onion, capsicum & garlic then stir-fry for 2 minutes, or until beginning to soften.
3. Add the tomatoes, spinach & basil and stir-fry until the leaves are just wilted.
4. Transfer the salad to a serving plate and top with crumbled feta cheese & serve immediately.
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