Momentum - Business to Business Online Magazine MOMENTUM April 2019 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Springtime Salad. Try this
TOMATO SALAD
WITH ROASTED FETA
5 tbsp. olive oil INSTRUCTIONS
Handful of oregano leaves Heat oven to 350° F. Lay a sheet of parchment
paper on the counter. Put 1 tbsp. olive oil and
half the oregano, lemon zest and chili flakes in
the middle of the paper, roughly the size of the
block of feta. Lay the feta on top. Add 1 tbsp.
oil, remainder of oregano, lemon zest and chili
flakes on top; carefully list up the edges of the
paper. Fold together to form a closed parcel
around the feta. Bake 30 minutes.
Zest of 1 lemon
2 tbsp. chili flakes
7 oz. feta cheese
3 oz. arugula
14 oz. tomatoes (cut into rounds)
1 shallot (cut into very thin rings)
1 ¼ cups olives, pitted
Arrange next 6 ingredients on a serving plate.
Handful of basil leaves
¼ cup pine nuts, toasted
1 tbsp. balsamic vinegar
8
MOMENTUM
Remove feta from the oven; crumble half
and leave the other half whole. Drizzle with
remaining oil and balsamic vinegar and top
with black pepper. Serves 4