Roasted Red Pepper & Feta Salad

Salad does not get enough recognition at a dinner table, probably because it's considered a silent partner to the big feast. I don't think this way. If you're hosting a lavish spread, it's important to consider the details and a great salad is always telling of how much thought has gone into the night. The one I usually turn to is a classic Mediterranean salad with creamy crumbs of feta and roasted red peppers. 

Ingredients for the salad

  • Ready prepared bistro salad (a mix of lettuce, dried beetroot and chard)
  • A handful of cherry tomatoes, quartered with the seeds and juice removed
  • 1 red onion, thinly sliced
  • 1/2 a cucumber, thinly sliced
  • A few tablespoons of feta cheese, crushed into light crumbs
  • 2 whole roasted red peppers (watch this YouTube video to guide you, or just buy a jar from a large supermarket)
  • Thin slices of lemon

Ingredients for the lemon and black pepper dressing

  • 4 generous tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp whole grain mustard
  • less than 1tbsp ground black pepper
  • Pinch of brown sugar

Instructions

1) Wash, drain and toss your salad vegetables.
2) Create your dressing in a separate bowl and add just before you serve the salad, to avoid soggy leave.
3) Sprinkle your feta crumbs on top and decorate with lemon twists

Note: believe it or not, a salad is a balance of textures and flavours. It is better to start off with a little dressing than drench it and overpower the ingredients. A little goes a long way!