Spinach, olive and feta salad with oregano salsa verde

Name: Spinach, olive and feta salad with oregano salsa verde
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 4
Ingredients: 2 bunches (700g) English spinach, trimmed; 100g large green Sicilian olives, squashed, pit removed; 1/2 bunch oregano, leaves picked; 1/4 cup (35g) pistachios, roasted, chopped; Crumbled marinated feta, to serve; 1 bunch oregano, leaves picked; 1 tbs capers in vinegar, drained; 1/4 tsp Dijon mustard; 1/4 cup (60ml) extra virgin olive oil; Finely grated zest and juice of 1/2 a lemon

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Spinach, olive and feta salad with oregano salsa verde

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by Dave Verheul

Apr 01, 2018

A mouth-puckering salty, sour Greek-inspired cold salad to serve as a side for seafood or lamb, or simply as a light meal on its own.

2 bunches (700g) English spinach, trimmed
100g large green Sicilian olives, squashed, pit removed
1/2 bunch oregano, leaves picked
1/4 cup (35g) pistachios, roasted, chopped
Crumbled marinated feta, to serve

Oregano salsa verde

1 bunch oregano, leaves picked
1 tbs capers in vinegar, drained
1/4 tsp Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1/2 a lemon

Method

1.

For the salsa verde, whiz all ingredients and 1/2 tsp salt flakes in a blender or food processor until smooth. Set aside.
2.

To cook the spinach, bring a saucepan of salted water to the boil. In batches, blanch spinach for 2 seconds in boiling water, then remove with a slotted spoon and refresh in iced water. Drain, then set aside on a tray lined with paper towel to drain further.
3.

Place spinach on a large serving platter, spoon over salsa verde and scatter with olives, fresh oregano, pistachios and feta. Serve with remaining salsa verde.