Spoon creamy dressing over the frikkadel salad and garnish with fresh micro herbs.
Frikkadel & Tomato Salad with Creamy Feta Dressing
Ingredients
- Frikkadel & Tomato Salad
- 350 g Eskort Mini Frikkadels
- 4 large jam tomatoes, quartered
- 250 ml (1 C) leeks, chopped
- 1 clove garlic, crushed
- 500 ml (2 C) cherry tomatoes
- 60 ml (¼ C) mixed seeds
- Salt and pepper, to taste
- Olive oil, for frying
- Juice from one lemon
- Creamy Feta Dressing
- 250 ml (1 C) double thick yoghurt
- 125 ml (½ C) feta
- 1 clove garlic, crushed
- Black pepper, to taste
- Juice of ½ a lemon
- Allergens
- This recipe contains wheat (gluten), soya (soy), seeds and dairy (lactose).
- Substitutions
- Mini Frikkadels (gluten, soy): Decase our Gold Medal Pork Sausages, form small meatballs with the mince and fry in olive oil until cooked and golden brown.
- Mixed Seeds: Omit the seeds if you have a seed allergy.
- Double Thick Yoghurt: Use coconut cream or unflavoured coconut yoghurt.
- Feta (lactose): Use vegan feta.
Method
- Frikkadel & Tomato Salad
- Pour olive oil into a large frying pan over moderate heat.
- Fry frikkadels, tomatoes, leeks and garlic until the tomato skins soften.
- Dish the frikkadels and tomatoes from the pan into a serving bowl.
- In the same pan, toast the mixed seeds until golden, then remove from the heat.
- Drizzle lemon juice over the frikkadel salad, add whole cherry tomatoes and toasted seeds.
- Creamy Feta Dressing
- Whip all the ingredients together in a mixing bowl.
- Tip
- Serve extra dressing on the side.
Serve
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