Lemon Feta Pistachio Salad Food

TOMATO SALAD WITH FETA AND PISTACHIOS

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then chop.
• Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

CREAMY LEMON PASTA WITH PISTACHIOS

Steps:

• Grate 2 1/2 teaspoons zest from lemons, then remove remaining zest in long strips with a vegetable peeler. Slice zest thinly (or remove zest with a channel zester); set aside. Squeeze 2 teaspoons of juice from 1 lemon (reserve rest of this lemon for another use).
• In a food processor, pulse bread into very coarse breadcrumbs (you should have 1 cup). Melt 2 tablespoons butter in a small skillet over medium-high heat. Add breadcrumbs and 1 teaspoon grated zest. Cook, stirring, until crumbs are golden and crisp, about 3 minutes. Remove from pan; let cool completely. In a large bowl, whisk together eggs, yolks, cream, cheese, and remaining 1 1/2 teaspoons grated zest.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta water; add pasta to bowl with cheese mixture. Season with a generous amount of pepper and some salt. Use tongs to toss until pasta is fully coated. Add remaining 4 tablespoons butter and lemon juice; toss until a creamy sauce forms. (If necessary, thin with a little pasta water, 1 tablespoon at a time.)
• Serve pasta sprinkled with breadcrumbs, pistachios, more cheese, chives, and julienned lemon zest.

LEMONY SALMON AND ASPARAGUS SALAD

Steps:

• Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
• Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
• Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
• Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
• Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
• After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
• Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

SPICED FETA, PISTACHIO & CLEMENTINE SALAD

Steps:

• Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za'atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.
• Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.

WATERMELON PISTACHIO SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the watermelon, basil, mint, pistachios, feta, lemon zest, and orange zest.
• Make the dressing: In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, pepper, and salt until evenly combined.
• Pour the dressing over the watermelon salad and toss gently until well-coated.
• Serve immediately, or refrigerate for 10 minutes to chill. Just before serving, divide the watermelon salad between serving bowls and drizzle with the balsamic glaze.
• Enjoy!

MINTY CARROT, PISTACHIO & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
• Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
• Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.