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