I know a lot of people love feta, but I’m afraid for me it’s one of my least favourite cheeses. I personally find it too salty, but when I saw this cheese I knew I needed to try it because I love goats cheese. For me this wasn’t as salty in taste as feta, as well as being much milder. What I didn’t realise till I had gotten home, made this dish, and thoroughly enjoyed it, was that manouri cheese is made as a by-product of the feta production, which is something I can definitely get on board with!
I also think this would be a great salad to serve at a barbecue, grilling the cheese and figs before plating up, should the UK weather start to actually resemble summer…
This salad is light enough to work as a side salad or a starter, but substantial enough to also work as a larger portion for a main meal when served with some good bread on the side.
Serves 4 as a starter or 2 as a main
Ingredients
- 1 block of manouri cheese
- 1 tbsp extra virgin olive oil
- 8 figs, or around 230g, cut into halves and quarters
- 120g rocket
- 1 tbsp honey
- 1 tsp black sesame seeds
To serve
- Sourdough bread
- 1 tbsp extra virgin olive oil
Method
- If serving with sourdough, brush the sides with extra virgin olive oil and griddle till crispy with charred lines across the surface. Keep warm.
- Brush the manouri with the olive oil and griddle for a few minutes on each side. Add some of the figs, brushed with any remaining olive oil – you can cook as many or as few as you like.
- Once cooked through to your liking, add the rocket to a large serving dish and dot pieces of the cheese and figs over the top, drizzle with honey and sesame seeds.
- Best enjoyed hot.
