food, Recipes

Baked-feta salad with basil oil

Sean Calitz



Ingredients

2 rounds feta

1 cup olive oil

1 large handful basil

⅓ cup white-wine vinegar

pinch of castor sugar, to taste

baby gem lettuce

avocado

green tomatoes

asparagus

baby marrows

green olives

Method

Place the feta on a lined baking tray and bake in a preheated oven for at least 30 minutes at 150°C or until the feta is brown and nutty.

Heat the oil in a small pot until just below a simmer, remove from heat, toss in the basil leaves and allow to infuse for one hour. Remove the leaves, whisk in the vinegar and sugar, and season.

Serve the feta with baby gem lettuce, avocado, tart green tomatoes, crisp asparagus spears, ribbons of baby marrow, plump green olives and the basil oil.

SERVES 2

Originally published in HL September 2016