latest projects
New Traditions
with Every Night of the Week by Lucy Tweed
POWERED by
breville | Sage
Chopped Salad
YOU’LL NEED
DURATION
COOK TIME
DIFFICULTY
MAKES
The Smart Kettle LUXE & FOOD PROCESSOR
20 mins
20 mins
easy
4 serves
INGREDIENTS
1 baby Cos lettuce, washed and separated leaves
3 lebanese Cucumber (450 gm, 15.87 oz)
1 Shallot, cut into EIGHths
1.5 c Pitted Green olive (214 gm, 7.55 oz)
1 c Frozen peas (150 gm , 5.37 oz)
1 c picked Mint leaves (25 g / 0.88 oz)
1 c picked Oregano (25 g / 0.88 oz)
½ c Feta, shaved (130 gm, 4.57 oz)
1.5 tbs red wine vinegar (22.5 ml, 0.76 fl oz)
3tb extra virgin olive oil (45 ml, 1.52 fl oz)
METHOD
Place the lettuce leaves on a large serving platter.
Using the FOOD PROCESSOR slicer blade on finest setting, slice the cucumbers and place them in iced water.
Add the picked leaves to the iced water also.
Using the chopping blade, chop the shallot and green olives roughly using the pulse button, aprox 4 times for a total of 30 secs. Set aside.
In a heat proof bowl, pour boiling water over the frozen peas. Allow them to blanch for 2mins, drain and set aside.
Place the cucumbers in a scattered fashion over the lettuce.
Using a spoon sprinkle the olives, shallot and peas all over and amongst the lettuce leaves.
Dress with red wine vinegar and olive oil.
Top with picked herbs and feta shaved with a peeler.
Season with salt and pepper.
I acknowledge the Traditional Owners of Country throughout Australia, the Gadigal people of the Eora Nation, and recognise their continuing connection to land, waters and culture. I would like to pay my respects to their Elders past, present and emerging.