Winter Roasted Greek Salad

Winter Roasted Greek Salad

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Winter Roasted Greek Salad
  • Winter Roasted Greek Salad
  • Winter Roasted Greek Salad
Winter Roasted Greek Salad

Winter Roasted Greek Salad

Cuisine

Greece

Recipe Description

Who says Greek salad is only for summer? By using winter vegies, but keeping the same feta–oregano flavour profile, you can easily extend this salad’s seasonality and eat it year-round. I love the combo of bitter leafy radicchio with the sharp, creamy cheese and fragrant, anise-like flavour of the fennel. Almond feta is a vegan nut cheese (sourced from speciality organic shops). 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

1 fennel bulb, cut into 8 wedges
1 red onion, quartered
100 ml (3½ fl oz) olive oil
2 radicchios
4 celery stalks
juice of 1 lemon
50 g (1¾ oz/⅓ cup) pitted kalamata olives, halved
1 teaspoon dried oregano
100 g (3½ oz) almond feta (or goat’s feta if you can’t find it)

Recipe Steps

Preheat the oven to 200°C (400°F). Toss the fennel and onion together in a bowl with 30 ml (1 fl oz) of the olive oil and a pinch of salt. Put them in a roasting tray and roast them in the oven for 20 minutes. 

Break the radicchio down into small leaves and slice the celery finely on a mandoline. If you can, do this lengthways along the spine of the celery and then soak the strips in ice water to create curly celery. Then drain and toss the celery, raddichio and roasted vegetables together with the remaining olive oil and the lemon. 

Plate up and garnish with the olives, oregano and feta.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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