Mediterranean feta cheese salad

Recipe from: 12/2/1999 12:00:00 AM
Ingredients 19
Servings 12
Time

Ingredients

  • 400
    ml
    boiling water
  • 20
    ml
    oil
  • 5
    ml
    salt
  • 400
    g
    couscous
  • 150
    ml
    olive oil
  • 100
    ml
    balsamic vinegar
  • 50
    ml
    lemon juice
  • 3
    cloves garlic, crushed
  • 40
    ml
    fresh, mixed herbs,
  • chopped finely
  • 2
    red peppers, sliced into strips
  • 2
    green peppers, sliced into
  • 2
    aubergines, sliced
  • 200
    g
    baby marrows, sliced into rings
  • 2
    large onions, sliced
  • 400
    g
    cherry tomatoes, halved
  • 100
    ml
    black olives, stoned and roughly chopped
  • 4
    rings feta cheese
  • salt and freshly ground black pepper
 

Method

 
Boil the water, oil and salt and pour over the couscous and leave to stand for 10 minutes. Separate grains with a fork and allow to cool. Place in the fridge. Mix the olive oil, vinegar, lemon juice, garlic and herbs together and set aside, Place the peppers under a preheated grill and leave until their skins blacken, turning when necessary. Place them in a plastic bag to sweat. Remove the skins and cut in thin strips. Brush all the vegetables except the tomatoes and olives with the olive oil and herb mixture and grill until done but still crisp, basting occasionally with the olive oil mixture. Leave to cool. Place the cold vegetables, cherry tomatoes and olives in a large ovenproof dish with the remaining herb and olive oil sauce and chill. Spoon a layer of couscous into the bottom of a large salad bowl. Place a layer of vegetables on top. Sprinkle with a little of the sauce, season with salt and black pepper and top with a layer of feta cheese. Repeat the layers. Allow to stand for 30 minutes before serving. Serve with fresh bread and butter. Serves 10-15 people.
 

Read more on: starch  |  grill
 

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