serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Christmas At Mine
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 2 Lebanese (short) cucumbers
- 100 ml soy sauce
- 1 small red onion, thinly sliced
- 100 ml shisho vinegar
- 170 g block Greek feta
- 50 ml fish sauce
- ½ loaf sourdough bread
- 200 ml extra-virgin olive oil
- 8 mixed heirloom tomatoes, at room temperature
- 5 breakfast radishes
- 15 unpitted kalamata olives
- 10 large capers or caperberries
- 1 tsp dried Greek oregano
Marinating time: 10 minutes
Instructions
- Preheat the oven to 180˚C.
- Peel the cucumbers, then place the peelings in a bowl with the soy sauce and toss to combine. Set aside.
- Place the red onion and shisho vinegar in a bowl, toss to combine and set aside.
- Place the feta in a shallow bowl, pour over the fish sauce and set aside.
- Pull large crouton sized pieces of bread out the centre of the sourdough, leaving the crust behind. Place on a baking tray, drizzle with half the oil and toss to coat. Bake for 10 – 15 minutes or until golden brown. Set aside.
- Seed the cucumbers, then roughly chop. Cut the tomatoes into a variety of shapes and halve the radishes if large. Drain the onions.
- Remove the feta from fish sauce, the onions from the vinegar and the cucumber peel from the soy, reserving the liquids. Place 1 tablespoon of each of the liquids into a small bowl and whisk in the remaining 100 ml olive oil. Adjust with the remaining fish sauce, vinegar and soy sauce to your taste.
- To assemble, arrange the tomatoes over the base of a large shallow serving plate. Top with the cucumber, tomato, radishes, onion, olives, capers, oregano and croutons. Crumble over the feta, then pour over enough to dressing to just coat.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Christmas At Mine
