Here’s a salad with the lot – chunks of bread, olives to eat with your fingers and salty feta.
Ingredients
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lemon juice
- 120ml olive oil
- 2 baby fennel bulbs, halved lengthways, thinly sliced
- 1 red onion, halved, thinly sliced
- 2 red capsicums, halved, seeded, cut into 1cm-thick strips
- 200g sourdough bread, cut into 3cm pieces
- 1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced
- 95g (1/2 cup) kalamata olives
- 100g feta, drained
- 1 cup fresh basil leaves
Method
- Step 1Preheat oven to 200°C. Whisk the vinegar lemon juice and 80ml (1/3 cup) oil in a large bowl. Add the fennel and onion, and toss to combine. Set aside for 30 minutes to develop the flavours.
- Step 2Combine the capsicum and 1 tablespoon of the remaining oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. Place the sourdough and remaining oil in a bowl and toss to coat. Add to the capsicum and bake for a further 10-12 minutes or until the capsicum is soft and the bread is light golden.
- Step 3Transfer the bread and capsicum to a large serving bowl. Add the fennel mixture and cucumber and toss to combine. Add the olives, feta and basil. Toss gently to combine.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1488 kj
Energy
26g
Fat Total
6g
Saturated Fat
4g
Fibre
8g
Protein
11mg
Cholesterol
622.08mg
Sodium
5g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side.
- Author: Jane Hann
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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