My inspiration for this dish came from a message left on my blog post about Redcurrants (dated July 26, 2008) by a lady called Lahle. She mentioned that she was going to try redcurrants in a feta salad, instead of cranberries, her usual favorite. It sounded so lovely that I played around with a few different salad leaves, dressings and combinations and this is what I came up with. Hope you like it, Lahle!
Prep Time: 2 minutes
Total Time: 2 minutes
Ingredients:
- For the dressing:
- 1 tbsp olive oil
- 1/2 lime, zest and juice
- 1 tsp balsamic vinegar
- 1 tbsp ginger syrup (or honey)
- A few drops of hot chile oil
- --------------
- For the salad:
- 4 cups arugula, washed (150 g)
- 1/2 cup redcurrants, washed (60 g)
- 1/4 cup black olives, pitted and chopped. (45 g)
- 1/2 cup crumbled feta (60 g)
Preparation:
Add the ingredients for the dressing into a small bowl and whisk to combine. Taste and adjust if required (adding chile oil sparingly).
In large bowl, drizzle dressing over the arugula and toss to coat. Pile the arugula onto the serving plates.
Now top the arugula with a little bit of each of the remaining ingredients, and sprinkle just a little bit of the dressing over the top.
Makes 4 small salads.
Tips You should be able to find ginger syrup in the baking- or Asian ingredients aisle of your supermarket. If you don't have or can't find ginger syrup, you can use honey instead.
Hot chile oil is usually available in the Asian aisle of supermarkets, or in Asian food stores.
