You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Recipe Category: Sides
Lauraine is now food columnist at the NZ Listener, judge of Ora King Awards and Outstanding Producer Awards.
Beautifully cooked vegetables are the best part of a meal for me. This bright fresh vegetable salad with contrasting crunch and flavour adds a real hit of colour to the festive table. Prepare everything in advance then refrigerate it but bring back to room temperature before serving.
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
Recipe Ginny Grant / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles