Barbecued feta on mediterranean salad
Parcels of herb-rubbed feta cooked over the barbecue and spread on delicious crusty bread is the summer time starter of your dreams.
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Cooking tools:
- Aluminum foil
- Grill
- Mixing bowl
Ingredients
- 4 x 100g pieces feta
- aluminium foil, to wrap
- 1 tablespoon olive oil
- 2 cloves garlic, chopped finely
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh marjoram, finely chopped
- 4 (160g) thick slices sourdough bread
- 100 grams baby spinach leaves
- 3/4 cup (110g) seeded kalamata olives
- 2/3 cup (100g) semi-dried tomatoes, drained
- 12 cups (150g) marinated quartered artichoke hearts, drained
- 2/3 cup (110g) caperberries, rinsed, drained
- 2 tablespoons lemon juice
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