A good while back I read about roasting feta in A Modern Way to Eat. Though it took me a while to try it, the idea of roasting a block of feta stood out to me as a very interesting concept. When feta is roasted it takes on a completely new texture. It becomes chewy, and pleasantly squeaky, rather than crumbly. It is savoury and toothsome in a way that makes it easy to plan an entire meal around.
Roast Feta and Green Bean Salad with a Dressing of Yellow Tomatoes
- Place a 1/2 block of feta (halved lengthways about 2 inches thick) in a roasting tray, drizzle with olive oil, and sprinkle with crushed coriander and lemon zest. Layer around a handful of green beans and toss them about in the olive oil mixture. Roast at 400F for about 20 minutes or so. Watch the beans so they do not roast too far as they will become tough.
- Wash and pick the leaves of approximately 1/2 cup of mint and basil.
- Make a dressing by crushing a few yellow tomatoes, a bit of crushed garlic, red wine vinegar, olive oil, and grey sea salt and ground pepper.
- When the feta and beans come from the oven, toss the beans with the tomato dressing. Tear the feta into generous chunks and toss with the beans. Finish with the herbs and serve immediately.
A good green supper as the winter light lasts slightly longer into the evening.