Asparagus, Tomato and Fetta Salad
Servings: 6
Equipment
- Fry Pan
- Serving Dish
Ingredients
- 200 gms South Cape Greek Style Fetta, cubed
- 2 bunches young asparagus, trimmed
- 2 tblsp lemon juice
- 1/2 cup extra virgin olive oil
- 2 tsp dried oregano
- 1 baby cos lettuce
- 1 punnet baby roma tomatoes, halved
- 1/3 cup black kalamata olives
- Continental dried parsley leaves, for sprinkling
- Sea salt and freshly round black pepper, to taste
Instructions
- Cook asparagus spears in a frypan with ½ cup water until tender, drain and refresh under cold water.
- Arrange lettuce, asparagus, tomatoes, olives and South Cape Greek Style Fetta on a platter.
- Shake lemon juice, olive oil, oregano, salt and pepper together in a jar to make a dressing.
- Drizzle with dressing and serve sprinkled with parsley leaves.
Notes
To reduce to serve 3 just halve all ingredients.
Also you can use your favourite cheese.