What’s better than salty, crumbly fetta cheese? BAKED salty, crumbly fetta cheese. This recipe evolved out of necessity. I was making a salad for lunch and it was imperative that it had an element of cheese to it. I struggle to think of a salad as being a meal without some kind of dairy additive and as I was out of my beloved haloumi, I had to improvise.

When I was pregnant with Ollie, I really missed cheese. I’m not overstating it when I tell you that I dreamt about platter piled high with brie and crackers. My lovely friend Mary brought me a wheel of Kind Island Triple Cream Brie when we returned home from the hospital, post birth. I truly believe it was that cheese that helped bring my milk in. It was when I was in the throes of cheese withdrawal that a friend suggested that I bake my beloved fetta. Baking would kill any nasties in their tracks AND add an extra element of deliciousness.

I never got around to trying it back then but I had those words ringing in my ears when I rummaged through the fridge, increasingly desperately searching for the haloumi I was sure was there (it wasn’t). I did however, have a decent sized chunk of fetta left over and I thought I may as well give it a whirl.

Baking fetta is as easy as it sounds. I simply placed my chunk onto a baking tray, drizzled it with olive oil and scattered over some dried oregano and a teensy pinch of sea salt. I then squeezed some fresh lemon juice over the whole thing, covered the tray in foil and whacked it in a moderately hot oven (around 160C fan forced).

I baked it for around 40 minutes and knew it was good to go when I peeked under the foil and saw my formerly rather uninspired chunk all gooey and brown and caramelized.

I tossed this together with some green beans that I’d sautéed in garlic and butter and whatever greens I had lying around (spinach, rocket and my lovely neighbours fresh lettuce). I also added some avocado chunks to up the creamy factor.

The dressing I made was designed to complement the salty, creaminess of the fetta. I mixed together  3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 1 tsp rice bran syrup, a squeeze of lemon and a pinch each of salt and pepper.

Quick, easy and totally delicious.

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6 Comments on The Foodie Files: Baked Fetta And Green Bean Salad

  1. Ana
    May 16, 2014 at 4:49 pm (4 years ago)

    This looks yummy, and I’m also a cheese lover. During my last pregnancy I was working in a deli and I was hopeless at not eating cheese. I consoled myself with the fact that I knew exactly how fresh every single wheel was!

    Stopping by from the fabulous foodie friday linky!

    Reply
    • Not Just A Mummy
      May 28, 2014 at 8:28 pm (3 years ago)

      Thanks for stopping by Ana! There is no way on earth I could NOT eat cheese if I was surrounded by it! I’m a proper addict 😉

      Reply
  2. Lauren @ Create Bake Make
    May 16, 2014 at 7:40 pm (4 years ago)

    Why have I not thought of this before!?!?! Brilliant! Thanks for sharing this great recipe, looking forward to seeing you next week x

    Reply
    • Not Just A Mummy
      May 28, 2014 at 8:27 pm (3 years ago)

      Thanks for the awesome link up! Sooo many great recipes, so little time!

      Reply
  3. Hope
    May 17, 2014 at 3:06 pm (4 years ago)

    I can’t believe I’ve never tried this flavour combination before. It sounds like a match made in heaven. Right, well thanks. That’s dinner sorted now!

    Reply

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