Name: Date and Feta Salad
Yield: As A Side Dish for 4
Cuisine: Asia
Ingredients: 1 bunch (bag) of fresh rocket (arugula); ½ bunch of fresh coriander (cilantro); handful of shredded fresh mint; 1 sweet white onion (use a red onion if you can’t find a white one), finely sliced; about 75 g/2¾ oz/½ cup toasted hazelnut halves (or walnuts if, like me, you get a tingly tongue with hazelnuts); 150 g/5½ oz.real feta, cubed; salt and freshly ground black pepper; pure olive oil, for frying; ½ stale barberi bread, or 1 stale pide (or 2 slices of stale ordinary white bread); 12 fresh (or dried) dates

Preparation info

As A Side Dish for
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Dates and cheese are common plate fellows, found at breakfast tables all over the Middle East, providing a simple lunch for desert nomads, or offering a nutritious repast for Ramadan sunsets. This is quite a rich salad, but is a winsome accompaniment to sharp or tomato-ey dishes. It is also a winner for meze-style eating.

Ingredients

½ stale barberi bread, or 1 stale pide (or 2 slices of stale ordinary white bread)

Method

Cube your stale bread, then fry it with a little oil in a pan, turning regularly, until it is a pleasingly golden colour. Set the croutons on kitchen paper to drain and cool.

Break the stalky bits off the coriander and separate the rest into pretty, curly fronds. Mix it with the rocket leaves, and pile them into your favourite salad bowl.

Next, halve and pit the dates, then mix

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