Sponge Greek Salad with Whipped Feta

Name: Sponge Greek Salad with Whipped Feta | Asda Good Living
Total time: 25 min
Yield: 12
Cuisine: Greek
Ingredients: 80g Water; 30g Butter; 65g of Basil / Oregano / Parsley Blanched, refreshed and water squeezed out; 60g Flour; 5g Baking powder; 3g Salt; 2 Eggs, separated; 1 Block of Extra Special feta cheese, crumbled up small; Zest of 1 lemon; 2 tablespoons Greek yoghurt; 100ml Extra Special Greek olive oil; Juice of the zested lemon; Red wine vinegar, to make the lemon juice up to 40ml; Fresh oregano 3 stalks leaves removed or 1 teaspoon of dried oregano; 1 rosemary stalk, leaves removed; 2 cloves of garlic; 1 Large red onion, thinly sliced; 3 tablespoons of vegetable oil; Pinch of salt; 1 pack Extra special vine ripened tomatoes, thinly sliced; 1 jar of Extra Special Kalamata olives, de stoned and cut into ¼; Half of a cucumber, cut into small dice; Extra Special Greek olive oil, to drizzle; Freeze dried chive powder. Optional (can be purchased online then simply blend to a powder); 10-12 paper espresso cups; 2 piping bags; Microwave; Air fryer; Whisk; Mixing bowl

This one's sure to be a showstopper, the savoury sponge and whipped feta create a tasty twist on the classic Greek salad.

By Asda Good Living,9th August 2024

Cook: 25 Mins

Serves: 12

Price: £1.96 per serving

Nutritional Information

Each 132g serving contains

Energy
1371kj
251kcal

12%

Fat
22g

High
31%

Saturates
6.7g

High
34%

Sugars
2.8g

Low
3%

Salt
1.1g

Med
19%

of your reference intake.
Typical energy values per 100g:
1039kj/248kcal

Ingredients

For the microwave sponge

80g Water

30g Butter

65g of Basil / Oregano / Parsley Blanched, refreshed and water squeezed out

60g Flour

5g Baking powder

3g Salt

2 Eggs, separated

Equipment needed

10-12 paper espresso cups

2 piping bags

Microwave

Air fryer

Whisk

Mixing bowl

Sharp knife

For the salad dressing

100ml Extra Special Greek olive oil

Juice of the zested lemon

Red wine vinegar, to make the lemon juice up to 40ml

Fresh oregano 3 stalks leaves removed or 1 teaspoon of dried oregano

1 rosemary stalk, leaves removed

2 cloves of garlic

For the whipped feta

1 Block of Extra Special feta cheese, crumbled up small

Zest of 1 lemon

2 tablespoons Greek yoghurt

For the air fried red onions

1 Large red onion, thinly sliced

3 tablespoons of vegetable oil

Pinch of salt

To serve

1 pack Extra special vine ripened tomatoes, thinly sliced

1 jar of Extra Special Kalamata olives, de stoned and cut into ¼

Half of a cucumber, cut into small dice

Extra Special Greek olive oil, to drizzle

Freeze dried chive powder. Optional (can be purchased online then simply blend to a powder)

Method

Start by making the sponges, pop the herbs in a filtering cloth (we used a mix of 60% basil 30% parsley 10% oregano). Have a bowl of cold ice water ready to go, plunge the herbs into boiling water for 2 seconds then immediately into the cold water. Melt the butter and add it into the water, set aside to come to room temp.

Add all the sponge ingredients to a blender / liquidiser blend until smooth and green.

Take the paper espresso cups and make a tiny hole in the bottom with a sharp knife. Fill each cup three quarters full. Microwave in batches of no more than 4 on full power (1000w) for 1 min. Leave to cool down completely upside down on a plate or tray.

In a separate bowl whip the egg whites until soft peaks are formed. Empty the contents of the blender into a bowl and fold in the egg whites gently until combined. Pop this in a piping bag.

Next make the dressing by adding all the ingredients to a jam jar or Kilner jar and shake well.

Next add all the feta ingredients to a bowl and whisk until smooth and light. Add this to a piping bag and set aside.

Next for the crispy onions, take the grate out of the bottom of your air fryer. Mix the sliced onions, oil and salt and add to the air fryer, fry at 170c for approx. 10 mins shaking regularly until crispy all over.

Now for the fiddly bit. Once the sponges are cool run a knife carefully in between the cup and the sponge to loosen it. next take a pair of scissors and cut up one side, tear the cardboard to one side to allow you to run a knife over the base. The sponge should just pop out now. Don’t worry if they are not perfect.

Next make a small hole with a thin knife or a chopstick In the base of each sponge. Fill each hole generously with the whipped feta.

To build the salad add 4/5 slices of the tomato to the plate, pipe a small amount of the feta cheese on top if there is any left over. Top this with a filled sponge. Then add 7/8 pieces of cucumber and roughly the same amount of olive pieces around the sponge. Next drizzle with a generous amount of the dressing, top with a small handful of crispy onions and dust with the chive powder (if using).