Last night I had two Scottish salmon fillets in the fridge and I felt like something really fresh to go with them. Lately I’ve been cooking a lot of steamed and stir fried vegetables and I wanted a change.
Plus, I had a massive burger with thick cut chips for lunch (it was a special occasion), so I kind of guilt-tripped myself. Come on, admit it, you’ve done it too.
Anyway, this is what I came up with.
Happy cooking, Christie
Feta and preserved lemon salad
serves 4 as a side salad
This salad goes really well with oily fish such as salmon, but is equally good on it’s own for lunch, maybe with a few toasted pine nuts and sundried tomatoes. You really need to use Greek feta because it has a nice sour tang that goes well with the lemon and fish, Danish feta would be too creamy (although I love it).
To buy a jar of preserved lemons, click here.
large handful baby spinach
large handful watercress
large handful rocket
100g greek feta cheese
24 kalamata olives, pitted
½ preserved lemon, rind only, finely sliced
good olive oil, preferably extra virgin
juice of 1 small lemon
cracked black pepper
fresh lemon slices to garnish
Thoroughly wash and pat dry salad leaves with a clean tea towel and place in a large bowl. Crumble over the feta with your fingers and add the olives and preserved lemon.
Then, sprinkle with the lemon juice and drizzle olive oil to taste. Season with lots of cracked black pepper and toss gently to combine.
Divide between serving plates, garnish with fresh lemon slices and top with cooked salmon.