I think a week of eating all over the place has me doubling down on vegetables today. I had a vegetable curry for lunch and made this Herby Feta Salad with Rocket and Sunflower Seeds for tea. A few baby new potatoes on the side and I was pretty happy with myself. This one is so easy that you might just want to keep it in your apron pocket for when entertaining this summer.
It's been an age since I posted a salad recipe and I have no excuse, given that we are slap bang in the middle of salad season! This type of salad is the best type of summer salad. It takes all of five minutes to whip together and doesn't involve any cooking whatsoever (well there's some toasting of sunflower seeds, but that barely counts as cooking). The herbs came from the garden and I went for three favourites: parsley, mint and coriander. Dill would work very well too. There's not a whole lot to say about this salad, only that it's tasty enough to satisfy even the most ardent of salad skeptics and it's one that salad lovers will make on repeat. Although at the risk of stating the obvious, it's all about the feta; so if you like feta, go for it. If you don't, stop reading immediately.
Here's how to make this super easy summer salad.
Herby Feta with Rocket & Sunflower Seeds
Large handful of rocket leaves
150g feta cheese
Small handful of each of parsley, mint and coriander
3 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp sunflower seeds
Sea salt and black pepper
Finely chop the herbs. Cut the feta cheese into small cubes. In a small bowl, mix 2 tbsp of the olive oil with the honey and season with sea salt and black pepper.
In a bowl, mix the feta cheese with the oil and honey and the berbs so that the feta cubes are well coated in the herbs and oil.
Dry toast the sunflower seeds in a pan for five minutes, tossing every so often.
Place the rocket on a serving plate. Tip the herby feta cheese on top. Drizzle the remaining olive oil over the rocket and top with the toasted sunflower seed. Serve and enjoy.