Recipe Mediterranean Plates with Flavour-infused Salts
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Entertaining
Salads
It’s a Greek Salad with Garlic Salt; Fennel Salad with Orange-infused Salt; and Crusty Bread with Balsamic & Lemon Myrtle Salt … Earmark this recipe for when you’re having company over and you want to offer a mix of fresh plates with dinner; or you’re craving something fresh, but easy and flavour-packed, too.
You will need
Serves 2
For Greek salad
- 400-500 grams cherry tomatoes, halved
- 1 cucumber, diced
- 3–4 tablespoons kalamata olives, de-seeded and halved
- 1/4 red onion, finely diced
- A sprinkle of dry oregano
- 2 teaspoons olive oil
Garlic salt
- 2 teaspoons fine garlic powder
- 2 tablespoons salt
For fennel salad
- 1 fennel, sliced
- 2–3 sprigs of parsley, roughly chopped
- 2-3 cubes plant based feta
- 1 orange, cut into wedges
- 2 teaspoons olive oil
Orange salt
- 1 orange, zest only
- 2 tablespoons salt
For bread plate
- 1/2 loaf crusty bread (gluten-free if needed), sliced
- Balsamic vinegar mixed with olive oil
Lemon myrtle salt
- 1 teaspoon dried lemon myrtle, finely ground (you can use lemon zest if you're unable to find this!)
- 3 teaspoons salt
Recipe: Simon Toohey
Directions
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Step 1
Make the Greek salad by combining tomatoes, cucumbers, olives, and red onions. Sprinkle oregano on top. Drizzle with olive oil.
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Step 2
Combine ingredients to make the garlic salt; sprinkle a generous pinch of garlic salt over the Greek salad, to taste.
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Step 3
For the fennel salad, combine fennel, parsley and orange wedges. Break up the feta and add it in. Drizzle olive oil on top.
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Step 4
Combine ingredients to make the orange salt. Sprinkle it onto the fennel salad, to taste.
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Step 5
For lemon myrtle salt, combine lemon myrtle powder with salt. Serve it with crusty bread and a little dipping bowl of balsamic vinegar mixed with olive oil. Sprinkle a little lemon myrtle salt on each bite of oil-dunked bread as you eat!
Recipe: Simon Toohey
