Tag Archives: Feta Cheese

Greek-Style Broad (Fava) Bean Salad

Broad Bean Salad | Gather and Graze

It was our first year growing Broad Beans in the garden here in Canberra and they survived through the winter frosts beautifully to produce a surprising amount of pods that are just now becoming mature enough to pick. Mostly, I’ve been allowing them to reach about the 18-20cm mark, so that they can be shelled and the tender beans inside eaten raw, without peeling. For those that sneakily grow a little larger, I’m hoping to test out Jamie Oliver’s recipe for Spicy Broad Bean Fritters… which very much looks like falafel. I’m already dreaming about sandwiching a few into some home-made flat bread with salad and yoghurt dressing.

The success of the salad below depends greatly upon the freshness and size of the Broad Beans you use. If possible grow them yourself or purchase them from the local farmer’s market and use as soon as possible. I’ve decided not to include quantities, just go with amounts that feel, look and most importantly taste right to you.

Happy spring!

Greek-Style Broad (Fava) Bean Salad | Gather and Graze

  • Young Broad Beans (shelled, but not peeled)
  • Feta Cheese (broken into small chunks)
  • Kalamata Olives (pitted and sliced)
  • Fresh Mint (finely sliced)
  • Extra-Virgin Olive Oil
  • Freshly-squeezed Lemon Juice
  • Salt and Freshly-ground Black Pepper

Place broad beans, feta cheese, olives and mint into a serving bowl and drizzle over with a generous glug of olive oil and a little lemon juice to taste. Season with salt and black pepper before serving immediately.

Broad Bean Salad | Gather and Graze

Ottolenghi’s ‘Prawns, Scallops & Clams with Tomato & Feta’

Ottolenghi's Prawns, Scallops and Clams with Tomato and Feta | Gather and Graze

Being aware of how many Ottolenghi fans are out there, I’ll be surprised if there aren’t at least a few of you who have tried this dish already! It’s a delicious, saucy dish that feels suited to any and all of the seasons, packed full of seafood… and flavour!

In a comforting kind of way, it reminds me very much of a Greek dish that my Mum often makes, called ‘Gharithes Me Feta’ (translates to ‘Prawns with Feta’). She’s been cooking it for years… I think perhaps it was a recipe passed on to her from our Greek neighbours who were (and still are…) fishmongers in Adelaide. Now I realise that Mr Ottolenghi has upped the ante somewhat with the addition of scallops, clams and fragrant strips of lemon zest, but somehow I know that deep down I’m going to be just as likely to think of my Mum whenever I make this in future. The flavours seem so attached to her… and to her kitchen.

I made the decision to use Persian feta when I cooked this for the family the other night and despite it’s decadent creaminess, I felt that it melted a little too much into the dish and that a slightly more robust feta would be a better choice in future.

It’s such a wonderful dish… I hope you give it a go.

Ottolenghi's 'Prawns, Scallops & Clams with Tomato & Feta' | Gather and Graze

  • 250ml White Wine
  • 1 kg Clams (cleaned) – I only used 500g
  • 3 Tablespoons Olive Oil
  • 3 Garlic Cloves (thinly sliced)
  • 600g (Fresh or Tinned) Ripe Tomatoes (Peeled and Chopped)
  • 1 Teaspoon Caster Sugar
  • 2 Tablespoons Fresh Oregano (Chopped)
  • 1 Lemon
  • 16 Raw Tiger Prawns (Peeled and Deveined)
  • 12 Large Scallops (Cleaned)
  • 120g Feta Cheese (Broken into 2cm chunks)
  • 3 Spring Onions (thinly sliced)
  • Sea Salt and Black Pepper

Bring the white wine to the boil in a medium saucepan and reduce until only a quarter of the quantity is left.

Ottolenghi's Prawns, Scallops and Clams with Tomato and Feta | Gather and Graze

Add the clams to the saucepan and cover with a lid. Allow to cook over high heat for about 2 minutes (shaking the pan occasionally). Check that the clams have opened, before transferring to a fine sieve to drain, being sure to retain all of the cooking liquid (in a bowl or jug) for later.

Ottolenghi's Prawns, Scallops and Clams with Tomato and Feta | Gather and Graze

Remove the clams from their shells, though you may wish to leave a few with shells on for presentation at the end.

Preheat the oven to 240°C.

Place a large frying pan over medium-high heat and cook the garlic in the olive oil until just golden. Add the tomatoes, clam liquid, sugar, chopped oregano and a grinding of pepper and salt. Using a vegetable peeler, peel off three strips of lemon and add them to the sauce. Allow to simmer gently for about 20-25 minutes until the sauce thickens nicely. Taste for seasoning and be sure to discard the lemon peel.

Add the prawns and scallops and stir gently to coat them in the sauce. Allow to cook for just a couple of minutes. Fold in the clams and transfer everything to an ovenproof dish. Scatter with the feta cheese and spring onions (and any of the cooked clams in their shells) and place into the oven for about 5 minutes, until the top of the dish colours a little and the seafood is cooked.

Remove from the oven, squeeze some lemon juice over the top and drizzle with a little extra olive oil.

Perfect served with couscous, rice or bread.

Ottolenghi's Prawns, Scallops and Clams with Tomato and Feta | Gather and Graze

Notes on Cooking

  • If you like a little heat, feel free to add some chilli flakes to the sauce at the same time as you add the tomatoes.

* Recipe from the cookbook ‘Jerusalem’ by Yotam Ottolenghi and Sami Tamimi