Tomato and Fetta Salad:
Daniel Alps (Daniel Alps at Strathlyn)
Ingredients
- 2 punnets of cherry tomatoes (halved)
- 125g wedge Westhaven Goats' Fetta (crumbled)
- 50g pine nuts (roasted)
- 3 tbls crispy shallots
- 10ml truffle oil
- 1 bunch continental parsley (chopped)
- 100ml Oil
- Salt & pepper
Method
- Roast pine nuts in oven until lightly brown and gently toss in all ingredients.
