Morel and feta cheese salad
Morel and feta cheese salad with arugula, mint and grilled nectarine
Ingredients · Servings 4
- 200 g morels
- 150 g feta cheese
- 65 g arugula
- 1 handful of mint
- 2 tbsp nectarine
- 2 tablespoons pistachios
- 2 tablespoons olive oil
- 1 tbsp balsamic vinegar
- salt and ground pepper
Method · 30 min
- Grill the nectarine boats quickly in a dry grill pan or on the grill – 1–2 minutes on each side, until they are lightly colored but still hold their shape.
- Mix arugula, coarsely chopped mint, morels and nectarines in a bowl or on a platter.
- Sprinkle crumbled feta and nuts over. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
(1)
Cherries and nectarines are fruits that taste delicious in salads. Here we have made a salad that oozes summer! Feta cheese and mint, as well as nuts and fresh arugula really put the finishing touch. Eat it as a light lunch or as a side dish to your barbecue.
200 g morels, or cherries, split and pitted
150 g feta cheese, crumbled
65 g arugula, about one bag
1 handful mint, fresh, roughly chopped
2 nectarines, cut into wedges, can be grilled
