Carey Boucher Erasmus loves Melissa’s as much as I do. If you live in Cape Town you are never far from a Melissa’s and the treasure trove of good produce they have on their shelves. Here is a stunner of a vegetarian dish, such a perfect lunch time salad, taken alfresco with the sublime La Bri Viognier 2013.
Baked Feta & Grilled Pepper Salad
200 g Feta Cheese
4 cloves garlic, squashed
zest of 1 lemon
2 sprigs rosemary
4 sprigs thyme
1 c (250 ml) olive oil
Freshly ground black pepper
1 small red onion, thinly sliced
3 T (45 ml) Melissa’s Vinaigrette
1 jar of Melissa’s Pickled Peppers, removed from pickling liquid
a drizzle of olive oil
100 g mixed salad greens
a handful of Melissa’s Toasted Seeds
Extra olive oil and vinaigrette for drizzling
Preheat the oven to 160 Degrees Celsius.
Place the feta, garlic, zest and herbs in a small oven proof dish. Season with black pepper.
Bake for +- 30 minutes or until tender. Gently break into bite size pieces.
Toss the sliced red onion together with the vinaigrette and allow to marinate until ready to serve. Then drain from vinaigrette.
Meanwhile, heat a griddle pan until smoking hot. Drizzle peppers with a little oil and grill until each piece is charred on both sides. Cut into bite size pieces.
Lightly toss the warm feta, grilled peppers and pickled onions together with the salad greens. Lightly dress with vinaigrette or olive oil.
Serve sprinkled with toasted seeds.
Only bake feta when ready to serve.
Add fresh avo or grilled aubergine and courgette slices.
Replace feta with goat’s cheese.
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za