Description
A feta salad packed with protein and flavor. Its relish uses an entire lemon, rind and all!
Ingredients
Units
Scale
- 1 block of feta cheese, cubed
- 1 english cucumber, cubed
- 1/2 red onion or a large shallot, sliced thin (for less bite, soak in water before assembling salad)
- 1 can of white beans
- leftover bread of choice, torn into pieces
- herbs of choice: I used 1/2 bunch parsley and mint, but can also use cilantro and green onions
- 1/2 cup roasted and salted pistachios, chopped
- salt and pepper to taste
For the lemon relish:
- 1 large lemon, thinly sliced and seeds removed
- 4 tbsp olive oil
- 3 tbsp honey
- salt and pepper to taste
Instructions
- Make the lemon relish. In a stove top pan, add 2 tbsp of olive oil and bring up to a low-medium heat. Place the lemon slices in the oil. Drizzle with about 1 tbsp of honey, and let saute in the pan until lightly golden in color. Flip the slices, drizzle with another 1 tbsp of honey, and cook until the second side is golden brown and the rind has softened. Turn off the heat.
- In a food processor or small blender, add the lemon slices with the oil from the pan. Add an additional tbsp of honey, salt and pepper, and blend. Add another 1 tbsp of olive oil as needed to make the mixture smooth. It’s okay if it separates a little bit, you just want the lemon rind to have broken down.
- Taste and adjust salt and sweetness as needed. Set aside and assemble the salad.
- Add all of the salad ingredients to a serving bowl. Drizzle over the lemon relish, and add salt and pepper. Serve chilled or at room temperature. Enjoy!