Whip up this tasty salad with salty feta and sweet seasonal peaches in under 20 minutes.
Ingredients
- 100g mixed salad leaves
- 1/2 cup fresh mint leaves, torn
- 80g (1/2 cup) crunchy sprout combo
- 2 peaches, cut into wedges
- 1 tbs extra virgin olive oil
- 1 tbs lemon juice
- 2 tsp honey
- 2 tsp white balsamic vinegar
- 60ml (1/4 cup) extra virgin olive oil, to shallow fry
- 2 tbs plain flour
- 1 egg
- 200g feta, cut into 8 slices
Method
- Step 1Arrange the salad leaves, mint, sprout mix and peach on a serving platter. Season. Whisk extra virgin olive oil, lemon juice, honey and vinegar in a bowl.
- Step 2Heat light extra virgin olive oil in a frying pan over medium-low heat. Spread flour on a plate. Whisk egg in a shallow bowl. Coat half the feta in flour, shaking off excess. Dip in egg to coat. Shallow-fry, turning, for 2 minutes, or until golden. Drain on paper towel. Repeat with remaining feta.
- Step 3Place feta on salad. Drizzle with dressing.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1407 kj
Energy
26g
Fat Total
11g
Saturated Fat
3g
Fibre
12g
Protein
13g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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