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Receta Parsley And Feta Cheese Salad
by Global Cookbook

Parsley And Feta Cheese Salad
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Ingredientes

  • 1 pkt Vine ripened tomatoes
  • 3 Tbsp. Extra virgin olive oil
  • 125 gm Button mushrooms, (4oz)
  • 1 x 420 gram can chickpeas, liquid removed and rinsed
  • 1 lrg Pot parsley, leaves only
  • 1 x Pot fresh wild rocket, leaves only
  • 1 x 200 gram pac feta cheese, rinsed and cut into 1cm (1/2 inch) cubes
  • 1 Tbsp. Balsamic vinegar
  •     Salt and freshly grnd black pepper

Direcciones

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. Place the tomatoes on a baking tray and sprinkle with a Tbsp. of the extra virgin olive oil, season and roast in the preheated oven for 10-15 min.
  3. Meanwhile, gently heat 1 Tbsp. of oil in a small pan and fry the mushrooms for 3-4 min till brown. Leave to one side.
  4. Place the remaining ingredients in a large bowl and gently stir.
  5. Snip the tomatoes from the vine and add in the mushrooms to the salad, combining well, (take care not to 'squash' the tomatoes). Transfer to a serving dish and sprinkle with freshly grnd black pepper.
  6. NOTES : A delicious salad with the combination of crunchy chickpeas, roasted tomatoes, fresh parsley and feta cheese.