Feta, artichoke and lemon salad with Brussels sprouts
Not sure about Brussels Sprouts? You will be after you’ve tried them roasted and mixed with marinaded feta with a Middle Eastern twist.
Serves
2Prep
15 minsCook
10-15 mins
Ingredients:
- 200g unearthed® Italian Chargrilled Artichokes with Lemon, Chilli and Mint
- 100g cubed feta
- 300g Brussels sprouts
- 1tsp sumac
- 1 small lemon
- Zest of 1 small lemon
- 5g pickled garlic
- 1tsp zataar
- 20 ml olive oil
Method:
- Pre-heat the oven to 200°c / Gas Mark 6
- Chop the pickled chillies and add to the feta* along with the za’atar and olive oil
- Leave to marinade
- Slice the Brussels sprouts in half and place on baking tray with the whole lemon
- Sprinkle sumac on the sprouts then roast for 10-15 mins in the oven until just soft. Leave to cool
- Chop the artichokes, add the lemon zest and mix
- Combine the artichoke and lemon zest mix with the sprouts
- Squeeze the juice from the roasted lemon over the vegetables
- Add marinated feta and serve
Tom's top tip: * Make it even easier - skip steps 2 & 3 and use our new Feta with Za'atar and Chillies instead
