John Myers
Ingredients for 2 servings:
- 1 head of iceberg lettuce, or lettuce, or mixed salads
- 2 handfuls of arugula or lamb’s lettuce
- 1 handful of mint
- some coriander leaves, fresh
- 1 bunch of mixed herbs, e.g. basil, parsley, chives, fresh is the main thing
- 200 g sheep’s cheese
- 4 tbsp plum jam
- 2 limes
- 5 cl olive oil
- pepper
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
spicy – fresh salad
I usually marinate the feta cheese the day before, which will later become my dressing. Don’t use low-fat cheese; prefer a nice, creamy one that will absorb the marinade. Soaking overnight isn’t necessary, though. I mix the olive oil with plenty of lime juice. Lime isn’t very acidic; it has a delicate, fresh flavor, so you can use a lot. I add half of the herbs: chopped mint, chopped coriander, and the other chopped herbs. Then I add 4-5 tablespoons of plum jam. Don’t use cheap jam, which just tastes sweet and not plummy. Add coarsely ground pepper and a little salt, mix well, and season to taste. I dice the cheese and marinate it in the marinade, covered, in the refrigerator overnight. You can use a bit more marinade, as it also serves as the dressing. Prepare a mixed salad, depending on your taste. I usually use a nice lettuce, some arugula, and some lamb’s lettuce. Then add half of the other roughly chopped herbs: basil, mint, coriander, thyme, whatever’s fresh. Fold the cheese and marinade into the salad. A refreshing, tangy, and light salad despite the cheese, thanks to the mint and lime. I always use more herbs than indicated here, but I also like to have extra spice.
Facebook Comments