This is the first time I’ve bought feta cheese and made a dish out of it.
Feta Cheese can definitely count as part of my Food Challenge Project.
I recall getting a small tiny taste of it when I took a bite of my friend’s Greek salad a long while back. But I couldn’t really taste the flavour of it, so I never really cared for feta cheese. It didn’t look that appealing and to me, it was just another type of cheese. Nothing exciting.
But I do know a lot of people who are quite fond of feta cheese, and so I thought it would be a good idea for me to learn a bit more feta cheese, the flavour, the texture and the possible ways to use it, etc., considering I will be a Registered Dietitian soon in the near future and it would do me good to be familiar with a wide variety of foods.
Plus, I’ve neglected my Food Challenge Project for quite some time now, and feta cheese would be a good place to reignite the project once again.
Many recipes I found used feta cheese as a topping that is added in last minute, almost like a garnish. I didn’t like those because I wanted a recipe that featured feta cheese, a dish in which I can really taste it in every bite. Eventually, I found the perfect recipe — Broccoli Salad with Creamy Feta Dressing!
I tweaked the recipe slightly based on the reviews and the salad turned out very scrumptious. The feta cheese had a very dominant yet very pleasing flavour in the salad. Although it was a creamy salad, it was not heavy at all, it was very light and refreshing.
Broccoli Slaw with Creamy Feta Dressing
Inspired by Broccoli Salad with Creamy Feta Dressing from Eating Well
Serves 2 as a lunch or 4 as a starter.
- 8 ounces broccoli, cut into small florets
- 1 medium sweet bell pepper, diced
- 1 medium apple, diced (best to use a sweet and crisp variety)
- 1 cup canned corn kernels, rinsed and drained
- 2/3 cup feta cheese, crumbled
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 garlic clove, minced or pressed (less if you’re not a fan for garlic)
- Freshly ground pepper
In a large bowl, toss together all the salad ingredients. In a separate bowl, mix together the ingredients for the dressing, and then toss together with the salad. Serve at room temperature or keep cover and refrigerated for up to 1 day.