Who says Greek salad is only for summer? By using winter veggies, but keeping the same feta-oregano flavour profile, you can easily extend this salad’s seasonality and eat it year-round. I love the combo of bitter leafy radicchio with the sharp, creamy cheese and fragrant, anise- like flavour of the fennel. Almond feta is a vegan nut cheese (sourced from speciality organic shops) - even if you’re not vegan, it’s a delicious swap in any dish requiring a soft white cheese.
1 fennel bulb, cut into 8 wedges
1 red onion, quartered
100 ml (3 1/2 fl oz) olive oil
pinch of salt
4 celery stalks
juice of 1 lemon
50 g (1 3/4 oz/ 1/3 cup) pitted Kalamata olives, halved
1 teaspoon dried oregano
100 g (3 1/2 oz) almond feta
Preheat the oven to 200°C (400°F). Toss the fennel and onion together in a bowl with 30 ml (1 fl oz) of the olive oil and a pinch of salt. Put them in a roasting tin and roast them in the oven for 20 minutes.
Break the radicchio down into small leaves and slice the celery finely on a mandoline. You can do this lengthways along the spine of the celery and then soak the strips in ice water to create curly celery. Then drain and toss the celery, radicchio and roasted vegetables together with the lemon, olives and remaining olive oil.
Plate up and garnish with the oregano and feta.
Recipe excerpted with permission from The Atlas Cookbook, published by Hardie Grant November 2019.
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