Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Persian Feta”

Fresh Tomato Salad

This ultra quick Tomato Salad takes only minutes to prepare and is perfect as a side with any sort of meat dish.  We eat ours with Kibbeh which is a lovely contrast in flavours.  Fresh and vibrant, you can also add ingredients like chilli flakes or capers to give it a zing…

Tomato Salad

Ingredients:

4 fresh Roma Tomatoes at room temperature

2 tablespoons freshly shredded basil

2 tablespoons of crumbled Persian feta

A drizzle of balsamic vinegar

1 drizzle of good Olive Oil

Salt & cracked pepper to taste

Method:

Thickly slice the tomatoes and arrange on a platter

Drizzle over the Balsamic Vinegar and Olive Oil

Season to taste with salt and cracked black pepper

Scatter over the fresh basil and crumbled feta

 

Bon Appetit!  🙂

Mediterranean Style Lamb Salad

I love this salad as it is so quick & easy to put together.  The ingredients are very informal and anything you have in the cupboards or fridge can be added in. Chickpeas or lentils are a good addition as are roasted pumpkin or sweet potato. Try topping it with fried Haloumi cheese for a more substantial meal – the choices are limitless…  Vegetarians – just omit the lamb…

Lamb Salad

Ingredients:

Lamb fillets

Mediterranean style rub*

Baby spinach leaves

Cucumber

Sundried Tomatoes chopped

Red onion sliced thinly

Toasted pine nuts

Kalamata Olives

Persian Feta

Tzatziki dressing*

*Mediterranean Style Rub

4 tablespoons dried oregano

2 tablespoons dry mustard

2 tablespoons ground coriander

1 tablespoon dried thyme

1 tablespoon dried sage

Good pinch of salt

Mix together and rub onto fillets pressing the herbs onto the meat.

*Tzatziki Dressing:

1 cup of Greek yoghurt

1 clove of garlic chopped

½ continental cucumber seeded and chopped

1 tablespoon fresh mint

1 teaspoon olive oil

Salt & pepper to taste

Place all of the ingredients in a food processer and whiz until blended

Keep in fridge until required.

Method:

Prepare your salad on each plate using all the salad ingredients except the feta and dressing

Heat a non-stick pan and add a small amount of olive oil or spray

When very hot quickly sear your lamb fillets for a few minutes on each side depending on how rare you like them

Remove from pan and let rest for a few minutes

Slice the fillets diagonally across the grain and arrange on top of the salad

Sprinkle generously with feta and drizzle with tzatziki dressing

 

Bon Appetit!   🙂

 

Warm Roasted Pumpkin & Spinach Salad with Dukkah, Pine Nuts & Persian Feta

Dukkah is a wonderful mixture of herbs and spices and can be readily bought at most supermarkets.  I use a pistachio and almond based one which gives a lovely nutty flavour to the dish.

We rarely eat pumpkin any other way these days.  This wonderful warm salad is so versatile and very, very tasty.

You can add or omit ingredients as you wish – it’s lovely with rocket leaves if you prefer the peppery taste.  You can also add in red onion or peppers – it just depends on what you have to hand…  I always use Persian Feta as it is beautifully rich and creamy and is marinated in herbs.  The taste is divine…

Delicious on its own or as a side dish, we also pile it on top of sourdough bread the next day for lunch – heavenly…

Warm Spinach Salad

Ingredients:

Half a butternut pumpkin

I cup of fresh continental parsley roughly chopped

2 tablespoons olive oil

2 tablespoons of Dukkah

A couple of big handfuls of baby spinach

2 tablespoons of toasted pine nuts

Persian Feta to sprinkle on top

 

Method:

Cut the pumpkin in to even size cubes

Throw into a non-stick roasting pan and add the parsley, oil and dukkah

Toss well and roast for about 30 minutes on 180c fan-forced

Shake occasionally to prevent sticking

When cooked, place in a bowl and throw in the spinach and toasted pine nuts

Put a lid on the bowl and shake thoroughly,

The heat of the pumpkin will wilt the spinach

Serve topped with crumbled Persian feta to taste

 

Bon Appetit   🙂

 

Simon’s Pumpkin, Spinach and Feta Rotolo

Here’s another one from Simon – he’s cooking something new each week!

This was adapted from a Jamie Oliver recipe he spotted in a magazine.  A few tweaks of his own and this is Simon’s Pumpkin, Spinach and Feta Rotolo.

This looks spectacular as well as tasting sensational.  The possibilities are endless if you want to add or omit anything.

Persian Feta is our favourite – it has a beautiful tang is a luscious addition to any dish…

Pumpkin & Spinach Rotolo

Ingredients:

1 butternut pumpkin peeled and chopped into large pieces

1 red onion (chopped)

Olive oil

salt & pepper for seasoning

1 teaspoon dried thyme

500 g frozen spinach

1 whole nutmeg for grating

4 garlic cloves

700ml jar tomato passata

6 large fresh pasta sheets

100g Persian fetta

20g freshly grated parmesan cheese

Method:

Preheat the oven to 180c (fanforced)

Coat the pumpkin pieces with a little olive oil and roast for around 30 minutes or until tender

Heat a lug of olive oil in a large pan and add the chopped, thyme and a pinch of salt & pepper

Cook for 10 minutes stirring occasionally

Defrost the spinach according to the packet instructions, drain and cook until any liquid is evaporated

Remove from heat and season with salt, pepper & nutmeg

Mash the roasted pumpkin and also season with salt, pepper & grated nutmeg

In a separate pan gently fry the peeled and crushed garlic in a splash of oil

Pour in the passata and add a splash of water to the empty jar, swirl it around and add to the passata

Bring to the boil and simmer for just a few minutes.

Season with salt & pepper and pour into a casserole dish

Dip the pasta sheets in boiling water for around 20 seconds to soften if necessary (it depends on the brand or if you use home-made pasta) or brush with water so they don’t dry out

Evenly divide and spread the pumpkin over the sheets

Sprinkle over the cooked spinach and crumble over the feta

Roll up the sheets and cut each one into 4 chunks

Stand the chunks of rolled up pasta side by side in the tomato sauce

Finely grate over the parmesan cheese

Bake for 35 to 40 minutes until golden and crisp

Lovely with a crispy green salad…

Bon Appetit!  🙂

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