Time: 30 minutes

Serves: 3-4

<OPTIONAL> *buy fried shallots for ease if you prefer.

Fried Shallots

2 large shallots

3 tbl sp rice flour

Enough canola/vegetable oil to shallow fry in

Sea salt, to taste

Pop oil into wide pan and bring to 180 degrees celcius

Thinly slice your shallots into rounds before tossing through rice flour. Throw one piece into oil to test and if it bounces up and bubbles gently but quickly you’re ready to go. Add in all shallots & stir every so often to evenly fry the pieces. Remove from oil as soon as you get that light golden colour, you don’t want to burn. Place on paper towel & once cooled roll through some sea salt and place in air tight container until ready to use.

Whipped Feta

400gm feta

1/4 cup greek yoghurt

Squeeze lemon juice

Sea salt, to taste

EVOO, drizzle

Place all ingredients into food processor and blitz into whipped feta. Should be smooth and not too runny. Only add EVOO in as its going to find that perfect smoothness, place in fridge til ready to build salad.

Salmoriglio

1 bunch of oregano, just leaves)

3 anchovies

1 lemon

5 garlic pods

Sea salt, to taste

EVOO

Place anchovies, lemon juice, garlic & a pinch of sea salt in mortar and pestle with enough olive oil to cover all ingredients and break down into smooth paste (use food processor for easier and faster result). Add in oregano and break down all ingredients until you have a very oil green sauce. Balance with sea salt.

2 large tomatoes

1 punnet cherry tomatoes

Cut tomatoes into pieces. Add to bowl and dress with extra virgin olive oil, sea salt & cracked black pepper and mix.

Add a bed of whipped feta to bottom of the plate. Top with tomatoes spooning over the extra juices. Dress with salmoriglio and then finish with fried shallots.