- High in protein
- High in dietary fibre
- Vegetarian
- No added sugar
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Peanut free
- Nut free
- Lactose free
- Gluten free
- Egg free
- Dairy free
With in-season plums and homemade whipped fetta, this salad is the perfect autumn starter or side dish.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 pita bread
- 1/4 cup (60ml) extra virgin olive oil
- 1 lemon, zested, juiced
- 400g mixed Perino tomatoes, halved
- 250g baby cucumbers, thinly sliced
- 4 plums, stoned, cut into wedges
- 4 radishes, thinly sliced
- 1 red onion, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- Pistachio dukkah, to serve
Whipped fetta
- 200g Danish fetta
- 1/2 cup (140g) Greek-style yoghurt
- 1 tbs lemon juice
- 1 garlic clove, crushed
- 1/4 cup (60ml) extra virgin olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Spray bread with olive oil spray. Place on a baking tray. Season. Bake for 8 mins or until just crisp. Cool. Break into pieces.Step 2
To make the whipped fetta, place fetta, yoghurt, lemon juice and garlic in a food processor. Process until smooth. With the motor running, add oil in a thin stream until combined.Step 3
Place the oil, lemon zest and 1½ tbs lemon juice in a bowl. Season and whisk to combine. Add the tomato, cucumber, plum, radish, onion, parsley and mint and toss to combine.Step 4
Spread whipped fetta over a serving platter. Top with the plum mixture and bread. Sprinkle with the dukkah.
Serve with... lemon wedges.
Plum salad with whipped fetta and dukkah
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 pita bread
- 1/4 cup (60ml) extra virgin olive oil
- 1 lemon, zested, juiced
- 400g mixed Perino tomatoes, halved
- 250g baby cucumbers, thinly sliced
- 4 plums, stoned, cut into wedges
- 4 radishes, thinly sliced
- 1 red onion, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- Pistachio dukkah, to serve
Whipped fetta
- 200g Danish fetta
- 1/2 cup (140g) Greek-style yoghurt
- 1 tbs lemon juice
- 1 garlic clove, crushed
- 1/4 cup (60ml) extra virgin olive oil
Description
With in-season plums and homemade whipped fetta, this salad is the perfect autumn starter or side dish.
Method
Step 1
Preheat oven to 180°C. Spray bread with olive oil spray. Place on a baking tray. Season. Bake for 8 mins or until just crisp. Cool. Break into pieces.Step 2
To make the whipped fetta, place fetta, yoghurt, lemon juice and garlic in a food processor. Process until smooth. With the motor running, add oil in a thin stream until combined.Step 3
Place the oil, lemon zest and 1½ tbs lemon juice in a bowl. Season and whisk to combine. Add the tomato, cucumber, plum, radish, onion, parsley and mint and toss to combine.Step 4
Spread whipped fetta over a serving platter. Top with the plum mixture and bread. Sprinkle with the dukkah.
Serve with... lemon wedges.