Mediterranean Plates with Flavour-infused Salts Recipe

Name: Mediterranean Plates with Flavour-infused Salts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: [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

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

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

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Directions

10 mins to prep

5 mins to cook

Step 1

Make the Greek salad by combining tomatoes, cucumbers, olives, and red onions. Sprinkle oregano on top. Drizzle with olive oil.
Step 2

Combine ingredients to make the garlic salt; sprinkle a generous pinch of garlic salt over the Greek salad, to taste.
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.
Step 4

Combine ingredients to make the orange salt. Sprinkle it onto the fennel salad, to taste.
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!