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Salad of warm greens with dill, garlic, feta & lemon
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by Honey & Co
2-3 tbsp olive oil
4 salad onions, cut into 2cm pieces
200g courgettes, cut into 1cm slices (or baby courgettes, halved lengthways)
20g sugar snap peas, halved (or tender green beans, halved)
200g pack button mushrooms, halved
Pinch chilli flakes (optional)
2-3 cloves garlic, crushed (or more to taste)
½-1 x 20g pack dill, chopped (use the whole pack if you’re a dill addict like us)
80g feta, crumbled
1 little gem lettuce, cut in 3 widthways and broken into leaves
½ lemon, juice
1. Put the oil in a wok or the widest pan you have and place over a high heat.
2. When hot, add the salad onions, courgettes, sugar snaps and mushrooms. Fry for 6-8 minutes, tossing every so often until lightly browned and softened (this will depend on the vegetables and size of the mushrooms). Season and add a few chilli flakes, if liked.
3. Add the garlic and dill and toss quickly for 1-2 minutes, until the garlic is cooked.
4. Take off the heat, add the crumbled feta immediately and toss quickly to warm it up a bit. Add the torn lettuce, toss quickly again and squeeze the lemon juice on top. Divide between 2 plates and serve.
Honey & Co's tip Nice additions to this are whole cooked prawns, hot smoked salmon, canned tuna or smoked mackerel – to prove wrong everyone who told you not to mix cheese and fish! Avocado is also a welcome creamy addition, as are cucumbers for a cooling crunch. Seeds, nuts, gherkins, capers, chopped pickled chillies (guindillas) are very happy here too, as are dill pickles.
Typical values per serving:
This recipe was first published in May 2021.