olive oil Archives

Mushroom recipes

Marsala mushroom steak

15 minutes

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Aliums

Banger, onion and leek roast

1 hour, 20 minutes

Beef recipes

Steak salad with torn figs

15 minutes

Asian recipes

Trout buddha bowl and butter-bean dressing

5 minutes

Asian recipes

Brown rice nasi goreng

15 minutes

Asian recipes

Tamarind chicken cabbage wraps with pistachio pesto

10 minutes

Carrot recipes

Lemon-cream trout and rainbow carrot spaghetti

10 minutes

Cheese recipes

Bocconcini with cucumber juice dressing

Risotto recipes

Barley risotto with shiitake

10 minutes

Roast lemon and baked feta Greek-style salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

350 g Woolworths exotic tomatoes, cut into chunks
Sea salt and freshly ground pepper, to taste
1 T red wine vinegar
1⁄4 cup olive oil
3 rounds Woolworths black pepper feta
1 lemon, thinly sliced
1 t dried marjoram
1⁄2 red onion, thinly sliced
10 g micro basil
200 g green olives, drained
1⁄2 cucumber, sliced

Method

Preheat the oven to 180°C. Place the tomatoes into a colander, generously sprinkle with sea salt and place over a bowl to catch the liquid.
Mix the liquid from the tomatoes with the red wine vinegar and 2 T olive oil, then set aside.
Place the feta on a baking tray and drizzle with the remaining olive oil. Top with the lemon and marjoram and bake for 10–15 minutes, or until golden. Serve the hot feta with the tomatoes, red onion, micro basil, olives, cucumber and roast lemon. Season to taste.

Cook's note: Feta is great served hot and the caramelised lemon is sticky and delicious. Don’t forget to salt the tomatoes to intensify their flavour.

Discover more cheesy recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Marsala mushroom steak

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Trout buddha bowl and butter-bean dressing

Brown rice nasi goreng

Tamarind chicken cabbage wraps with pistachio pesto

Lemon-cream trout and rainbow carrot spaghetti

Bocconcini with cucumber juice dressing

Barley risotto with shiitake

The new Cobb-style salad platter with beetroot dressing

Roast lemon and baked feta Greek-style salad

Roast lemon and baked feta Greek-style salad

Ingredients

Method