One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.
Once you have tried quivering, molten feta with a delicious combination of flavorings, you might never go back to eating feta any other way. And you will also understand why I have stated that this recipe serves 2 when, technically, it could stretch to 4. If you really struggle to find grape leaves, don’t worry – simply wrap up the cheese in some parchment paper instead, much the way you would wrap a present. I like to serve these with flatbread.
A good dip is hard to resist.
The syrup adds a lovely balance to the salty cheese. Trust me.
Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
An update on the onion dip you know and love.
Dressing:
Ingredients
Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that's what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.