Recipes
Baked feta with mandarin, fennel and witlof salad
Preparation time
Cooking time
Serves
Ingredients
Baked feta
600 g firm feta, cut into large pieces
1 tbsp honey
1 tbsp (20 ml) extra virgin olive oil
Salt and pepper, to taste
100 g (2/3 cup) hazelnuts, roughly chopped
Dressing
1 tbsp coriander seeds
1 mandarin, juiced
1 tbsp finely chopped fennel fronds
1 tbsp honey
80 ml (1/3 cup) extra virgin olive oil
60 ml (¼ cup) apple cider vinegar
Salt and pepper, to taste
Salad
2 mandarins, peeled and segmented
2 small witlof, leaves separated
1 baby fennel, thinly sliced
½ cup micro sorrel leaves, optional
Method
Baked feta
1. Preheat the oven on Fan Plus at 200°C.
2. Pat feta dry with paper towel and place on a universal tray lined with baking paper.
3. Combine the honey and oil in a small bowl. Season to taste and pour evenly over the feta.
4. Place into the oven on shelf position 2 and bake for 15 minutes, or until feta is soft and golden.
5. Add the hazelnuts to the tray and continue to cook for a further 5 minutes.
Dressing
1. In a small frying pan on medium heat, induction setting 5, add coriander seeds and toast for 2 minutes, or until fragrant.
2. Combine all ingredients, mix well and season to taste.
Salad
1. In a large bowl, combine peeled mandarin segments, witlof leaves, fennel and sorrel.
2. Add half of the dressing and toss to combine.
To serve
1. Arrange salad on a serving plate with pieces of warm feta on top.
2. Drizzle with remaining dressing and sprinkle with hazelnuts. Serve with bread or croutes, if desired.
Hints and tips
- Baking feta transforms the texture from crumbly to soft and creamy.
- Oranges can be substituted for mandarins.
- Herbs such as dill, chervil or parsley can replace sorrel, if not available.
- Don’t discard the mandarin peels, they can be dried in the oven on Fan Plus at 85°C and used to flavour some Asian dishes.
- Please note our recipes are developed using tablespoons that hold 20 ml (4 teaspoons).
Applicance Functions
