Ingredients
- 500g young, tender spinach, washed and spun dry
- 200g good quality feta cheese, crumbled
- 1 dessertspoon fresh oregano
- 75g pine nuts, very lightly toasted
- ½ loaf day old bread, crust removed and torn into bite size pieces
- Olive oil
- Dressing
- ½ clove garlic, crushed to a paste with salt
- 1 Tablespoon good-quality red wine vinegar
- 2 teaspoon sumac
- 4 Tablespoons extra virgin olive oil
- Sea salt and black pepper
Tags
Vegetarian
Summer
Salad
Feta Salad with Spinach, Toasted Bread, Sumac and Pinenuts
Method
- To toast the bread pieces, preheat the oven to 180`C
- Drizzle the oil over the bread and toss to coat, lightly season with salt and pepper, tip out on to a tray and bake until golden and crisp
- Remove and cool down
- For the dressing, whisk all the ingredients together and taste for seasoning
- To assemble the salad, put the spinach, toasted bread, half the feta, the oregano and pine nuts in a large mixing bowl
- Pour on most of the dressing and give everything a good toss
- Serve with remaining feta and dressing on top
