Minted Moroccan & Baked Feta Salad
Clock Image
Prep: 15 mins
Cook: 10 mins
Spice-soaked feta meets cool, minty summer vegetables. It's a match made in kitchen heaven.
This recipe is a:
See this week's box.
472 kcal
(per portion)
Ingredients you'll need
  • 200g feta
  • 1 orange
  • 1 tsp ground cumin
  • 1 courgette
  • 1 cucumber
  • A handful of mint, leaves only
  • 100g rocket
  • 1 chilli
From your kitchen
  • 1 tsp + 2 tbsp olive oil
  • Freshly ground pepper
  • Sea salt
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with greaseproof paper or foil. Pop the block of feta on the lined tray.

  • 2.

    Grate the orange zest into a bowl and add half the cumin. Stir in 1 tsp oil and a few cracks of pepper. Pour the mix over the feta and turn the cheese over once or twice to cover all sides. Bake in the oven for 10 mins.

  • 3.

    Trim and thinly slice the courgette. Halve the cucumber lengthways and thinly slice. Tumble the courgette and cucumber together in a mixing bowl.

  • 4.

    Strip the mint leaves from their stalks. Roughly chop half the leaves and add it to the courgettes and cucumber along with the rocket.

  • 5.

    Squeeze the juice from your orange into a small bowl. Add the rest of the cumin and a little sea salt and pepper. Stir in 2 tbsp oil till well combined.

  • 6.

    Toss the salad with the dressing. Arrange on a large platter or individual plates.

  • 7.

    Crumble the baked feta over the salad. Sprinkle over the remaining mint leaves. Thinly slice your chilli. Scatter over the top and serve.